## 3 Results
### VOCs Extraction and Analysis
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Compound** & **LRI\({}_{\text{exp}}\)1** & **LRI\({}_{\text{lit}}\)2** & \multicolumn{2}{c}{**Spectrum**} & \multicolumn{1}{c}{**[\%]**} & \multicolumn{1}{c}{**SDD**} \\ \hline
1,3,8-para-menthatriene & 1124 & 1110 & 92 & 0.10 & 0.01 \\ Nonan-5-one, 4-methyl- & 1126 & 1111 & 95 & 0.45 & 0.02 \\ dehydro-Sabina ketone & 1128 & 1122 & 91 & 0.72 & 0.02 \\ Divhydrocironcella & 1130 & 1125 & 94 & 0.14 & 0.01 \\ Unknown & 1133 & & & 0.26 & 0.02 \\ Propanoic acid, cyclohexyl ester & 1134 & 1135 & 90 & 0.33 & 0.02 \\
2-(\(E\))-butenoic acid, 2-methyl-, 1-ethyl-2-propen-1-yl ester, & 1138 & 1137 & 90 & 0.33 & 0.00 \\
3-nonen-2-one & 1139 & 1137 & 94 & 0.21 & 0.01 \\ Butanethioic acid, 3-methyl-, S-(1-methylpropyl) ester & 1153 & 1148 & 96 & 0.62 & 0.04 \\
3,6-nonadeni-1-ol & 1155 & 1154 & 91 & tr\({}^{\text{4}}\) & 0.01 \\ tetrahydro-lavandulyl & 1164 & 1162 & 90 & 1.15 & 0.02 \\ Unknown & 1166 & & & 0.24 & 0.04 \\ Rose furan oxide & 1171 & 1169 & 92 & 1.54 & 0.06 \\ Cryptone & 1194 & 1187 & 90 & 2.68 & 0.12 \\ Dodecane & 1200 & 1200 & 94 & 0.82 & 0.01 \\ Decanal & 1205 & 1208 & 91 & 0.18 & 0.02 \\
2-(E)-octen-1-ol, acetate & 1208 & 1210 & 93 & 0.50 & 0.02 \\ Ionane & 1244 & 1246 & 90 & 0.30 & 0.00 \\
2-decen-1-ol & 1256 & 1270 & 92 & 0.25 & 0.02 \\ tetrahydro-lavandulyl acetate & 1270 & 1272 & 93 & 0.64 & 0.01 \\ Tridecene & 1291 & 1292 & 91 & 0.17 & 0.02 \\ Undecanal & 1311 & 1309 & 94 & 0.13 & 0.00 \\ cis-2,3-pinanediol & 1321 & 1321 & 90 & 0.11 & 0.00 \\
2-undecan-1-ol & 1363 & 1370 & 91 & 0.40 & 0.03 \\
2-dodecanone & 1393 & 1392 & 93 & 1.51 & 0.14 \\ Tetradecane & 1399 & 1400 & 95 & 0.33 & 0.02 \\ trans-2-dodecen-1-ol & 1476 & 1471 & 92 & 0.25 & 0.03 \\ Pentadecane & 1499 & 1500 & 96 & 4.29 & 0.12 \\
2-(E)-tridecen-1-ol & 1569 & 1573 & 91 & 0.16 & 0.00 \\ \hline \hline \end{tabular}  
* \({}^{1}\) Experimentally obtained linear retention index, 2 literature (FFNSC) linear retention index; 3 similarity between experimentally obtained mass spectra and ones available in database (FFNSC); 4 tr < 0.10%.  
\end{table} 
Table 2: _Cont._ \begin{table}
\begin{tabular}{l c c c c c} \hline \hline  & **Compound** & **LRI\({}_{\text{exp}}\)1** & **LRI\({}_{\text{lit}}\)2** & \multicolumn{1}{c}{**Spectrum**} & \multicolumn{1}{c}{**[\%]**} & \multicolumn{1}{c}{**SD**} \\ \hline Isovaleric acid & 849 & 942 & 90 & 0.21 & 0.12 \\
2-(E)-heven-1-ol & 863 & 864 & 91 & tr\({}^{\text{4}}\) & - \\
2-(Z)-hexen-1-ol & 865 & 866 & 90 & 0.34 & 0.04 \\ Hepten-3-ol & 870 & 877 & 93 & 1.23 & 0.11 \\ Unknown & 875 & & & 0.46 & 0.11 \\ Lactic acid & 880 & 877 & 90 & 0.31 & 0.08 \\ Heptan-4-ol & 890 & 891 & 92 & 0.35 & 0.00 \\
5-hydroxy-pentanal & 891 & 889 & 90 & 0.14 & 0.01 \\ unknown acid & 899 & & & 5.77 & 0.01 \\ Cyclohexanone & 906 & 901 & 91 & 0.55 & 0.07 \\ Heptanal & 908 & 906 & 94 & 0.26 & 0.05 \\ tetrahydro-citronellene & 924 & 930 & 90 & 4.07 & 0.48 \\ Pentanoic acid, 3-methyl-, ethyl ester & 953 & 953 & 95 & tr & - \\ cis-2-methyletrahydrofuran-3-thiol & 962 & 955 & 91 & tr & - \\
2-(E)-heptrenal & 963 & 956 & 93 & 33.65 & 2.05 \\ Heptanol & 976 & 970 & 95 & 3.12 & 0.18 \\ Hexanoic acid & 985 & 997 & 91 & tr & - \\ Decane & 1001 & 1000 & 94 & tr & - \\ Octanal & 1003 & 1006 & 92 & 0.11 & 0.03 \\ Unknown & 1008 & & & tr & - \\ \hline \hline \end{tabular}
\end{table} 
Table 3: VOCs profile of raw courgetti. In the case of fresh broccoli, the largest proportions of volatile compounds were: 2-(Z)-hexen-1-ol (19%), undecane (16%), and 2-(_E_)-hexen-1-ol (11%). The compounds (especially 3) are characterized by an odor similar to green apple and bitter almond. Whereas in fresh courgette: 2-dodecanone (35%), 2-(_E_)-heptenal (34%), and nonan-4-one (6%). On the basis of our earlier research [21; 28], it was assumed that the application of impregnation with betroot juice would significantly change the VOCs profile of the samples. Meanwhile, the examples of broccoli and courgette show that the issue of impregnation is more complex in light of VOCs profile.