## 3 Results
### VOCs Extraction and Analysis
The broccoli treatment and analysis show that applied drying procedures had a more significant influence on the VOCs profile than impregnation. For instance, the application of freeze drying (FD) has significantly increased the contribution of compounds such as nonan-3-one, 2-(Z)-hexen-1-yl ester of butanoic acid, dehydro-sabina ketone, undecane, or tetrahydroro-lavandulyl. Meanwhile, vacuum drying was more favorable for 2-(_E_)-hexen-1-ol, 2-(_Z_)-hexen-1-ol, 2-(_E_)-heptral, 3-nonen-2-one, or allyl-isovalerate, among others. The heatmap in Figure 3 shows that raw materials (broccoli and impregnated broccoli) that were not dried have different profiles. Impregnations have been introduced into the sample, such as 2-(_E_)-hexen-1-ol, 2-(_Z_)-hexen-1-ol, or acetophe-none, while the groups of ketones (e.g., 3-nonen-2-on) were covered down. Nonetheless, after drying, the profiles between broccoli and impregnated broccoli were more similar. \begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multicolumn{1}{c}{**Compound**} & \(\mathbf{LRI_{exp}}\)1  & \(\mathbf{LRI_{lit}}\)2  & \multicolumn{1}{c}{**Spectrum**} & \multicolumn{1}{c}{**SD**} \\  & & & **Match [\%]3  & \(\mathbf{[\%]}\) & \(\mathbf{SD}\) \\ \hline Acetophenone & 1060 & 1068 & 96 & 0.33 & 0.08 \\ Unknown & 1068 & & & tr & - \\
2-(_E_)-octen-1-ol & 1074 & 1069 & 92 & 1.03 & 0.05 \\
3-(_E_)-hexenoic acid & 1080 & 1071 & 91 & tr & - \\ Nonanan-4-one & 1085 & 1078 & 93 & 6.05 & 1.14 \\
2-acetyl-cyclopentanone & 1088 & 1078 & 94 & 0.48 & 0.48 \\ Butanoic acid, 2-(_Z_)-hexen-1-yl ester & 1089 & 1099 & 97 & 0.21 & 0.00 \\ Undecane & 1100 & 1100 & 94 & 0.45 & 0.00 \\ Nonanal & 1104 & 1107 & 90 & 0.17 & 0.01 \\ Unknown & 1124 & & & 1.54 & 0.05 \\ \(\alpha\)-Campholenal & 1128 & 1125 & 95 & 0.47 & 0.00 \\ Dihydrocitronellal & 1130 & 1125 & 92 & 0.64 & 0.22 \\ Propanoic acid, cyclohexyl ester & 1134 & 1135 & 75 & 0.14 & 0.09 \\
2-vinyl-anisole & 1144 & 1135 & 90 & tr & - \\ Neouthujol & 1159 & 1153 & 91 & tr & - \\ tetrahydro-lavandulyl & 1163 & 1162 & 90 & tr & - \\ Dodecane & 1200 & 1200 & 94 & 0.23 & 0.07 \\ Decanal & 1205 & 1208 & 90 & 0.47 & 0.06 \\
2-(_E_)-octen-1-ol, acetate & 1208 & 1210 & 91 & tr & - \\ trans-2-hydroxy-pinocamphone & 1255 & 1253 & 92 & tr & - \\ tetrahydro-lavandulyl acetate & 1270 & 1272 & 93 & tr & - \\ Citronethyl formate & 1273 & 1275 & 90 & 1.07 & 0.13 \\ Tridec-1-ene & 1291 & 1292 & 90 & tr & - \\ Undecanal & 1306 & 1309 & 91 & 0.29 & 0.02 \\ Acetic acid, nonyl ester & 1312 & 1313 & 93 & 0.06 & 0.05 \\ cis-2,3-pinenediol & 1321 & 1321 & 90 & 0.10 & 0.02 \\ unknown & 1363 & & & tr & - \\
2-dodecanone & 1393 & 1393 & 94 & 34.61 & 1.29 \\ Tetradecane & 1399 & 1400 & 92 & tr & - \\ Pentadecane & 1499 & 1500 & 96 & 0.57 & 0.01 \\
2-(_E_)-tridecen-1-ol & 1569 & 1573 & 91 & tr & - \\ Javanol isomer II & 1612 & 1612 & 91 & tr & - \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._The courgette example showed different trends (Figure 4). While raw courgette and raw impregnated courgette showed similar VOCs profiles, after drying, the differences were more significant. Nonetheless, the drying procedure seemed to be more significant than the impregnation procedure for the VOCs profile. The patterns and VOC examples characteristic of FD and VD were similar to those for broccoli treatment. This interesting observation shows that following the impregnation procedure with drying has a different effect on the VOCs profile, which may be related to the source material structure and morphology. The investigation of detailed trends and expectations will require further investigation.