## 3 Results and Discussion
### The Arroma Profile of the Dried Tree Tomatoes  
Fifty-four aroma compounds were analyzed in the dried tree tomato fruit sample with different concentration according to drying method and power. The samples contained distinct types of aroma compound, including alcohol, organic acids, esters, terpenes, aldehydes, and ketones, as well as other organic substances (Table 9). Eucalypt is one of the most abundant aroma compounds analyzed in dried tree tomato fruit samples whereas it was mostly abundant in samples dried in microwaves at 350 W. This study revealed that some aromatic compounds which may be not heat labile were found to be absent in the samples dried in microwaves but present in the samples dried in the freeze dryer and vice versa. Those include some alcohols, such as 3-Decyn-2-ol, Dodecanol, 3,7-dimethyl-l,7-octanediol, and Aldehydes and ketones, such as cyclohexenone and benzofuranone (Table 9). During drying, new aroma compounds were developed perhaps due to some chemical reaction. Those may include some aldehyde and ketones, which are the product of caramelization of sugars. We can site here some aroma compounds, such as furfural, which were more pronounced when the drying power was increasing as follows: 389.60 \(\pm\) 11.95 \(\upmu\)g/kg, 419.98 \(\pm\) 52.98 \(\upmu\)g/kg, 433.51 \(\pm\) 14.96 \(\upmu\)g/kg and 26.81 \(\pm\) 5.45 \(\upmu\)g/kg for samples dried in microwaves at 350 W, 500 W, 650 W, and FD. respectively. For other aromatic compounds imparted with the drying power, we can cite some aldehyde and ketones such as Decanal, Butanal-2-methyl, Isovaleraldehyde (3-methylbutanal), 5-Ethoxydihydro-2(3H)-furanone, 5-Methyl-2(5H)-furanone, H-pyrrol-2-yl-Ethanone, and Pyran-4-one (Table 9) which are mostly food flavorings. D-Limonene presence contributed to give a pleasant lemon-like odor (Turkey, 2017; Turkey, 2017) to the dried tree tomato fruit samples. Apart from the citrus aroma, the dried tree tomato fruit also possessed other chemical compositions, such as p-cimene, myrcene, \(\alpha\)-pinene, Carene-1S-3R-6R-gamma-terpinene, and phellandrene which gives a herbacious, pine, and woody aroma and flavor (Turkey, 2017; Turkey, 2017). The presence of linalool is the aromatic compound which makes the freeze-dried tree tomato fruit have a very nice and distinct fragrance as supported by the previous study of [PERSON] et al. (2018).  
\begin{table}
\begin{tabular}{l l l l} \hline \hline
**Drying Methods** & **Cyanine Chlorite (mg/kg)** & **Cyanidin-3-Glucoside (mg/kg)** & **Pelargonidine-3-Glucoside (mg/kg)** \\ \hline
350 W & 2.62 \(\pm\) 0.01 b & 8.79 \(\pm\) 0.22 c & 71.51 \(\pm\) 1.26 c \\
500 W & 2.34 \(\pm\) 0.00 b & 11.02 \(\pm\) 0.03 b & 124.29 \(\pm\) 0.38 c \\
650 W & 2.31 \(\pm\) 0.01 b & 16.11 \(\pm\) 0.86 b & 251.28 \(\pm\) 3.40 b \\ FD & 19.34 \(\pm\) 0.84 a & 99.28 \(\pm\) 1.51 a & 1223.82 \(\pm\) 5.96 a \\ \hline \hline \end{tabular}  
* There is no statistical difference between the averages shown with the same letter in the same row (\(p>\) 0.05).  
\end{table}
Table 8: The anthocyanin profile of dried tree tomatoes.  
\begin{table}
\begin{tabular}{l l l l l} \hline \hline
**Alcohol** & & & & \\ \hline
**Compounds** & **350 W** & **500 W** & **650 W** & **FD** \\ \hline
1. & 3-Decyn-2-ol & nd & nd & nd & 33.62 \(\pm\) 1.54 a \\
2. & Dodecanol & nd & nd & nd & 6.12 \(\pm\) 1.87 a \\
3. & Eucalypt & 213.84 \(\pm\) 80.94 a & 47.48 \(\pm\) 20.74 c & 54.35 \(\pm\) 0.27 b & 63.58 \(\pm\) 2.46 b \\
4. & p-Menthal,5-dien-8-ol & 11.46 \(\pm\) 0.24 b & 12.26 \(\pm\)1.87 b & 9.82 \(\pm\) 0.40 c & 25.82 \(\pm\)7.22 a \\
5. & Dehydro-1-8-cineole & nd & 1.71 \(\pm\) 1.41 b & nd & 7.43 \(\pm\) 2.67 a \\
6. & 3,7-dimethyl-l,7-octanediol & nd & nd & nd & 29.86 \(\pm\) 0.00 \\
7. & Furamethanol & 7.03 \(\pm\) 0.23 b & 8.34 \(\pm\) 0.22 a & 7.46 \(\pm\) 0.67 b & nd \\ \hline \hline \end{tabular}  
* There is no statistical difference between the averages shown with the same letter in the same row (\(p>\) 0.05).  
\end{table}
Table 9: Arroma compounds isolated from dried tree tomatoes (\(\upmu\)g/kg).