## 3 Results and Discussion
\begin{table}
\begin{tabular}{l l c c c c c c c c c c c c c c c c c} \hline
**RT [min]** & **Compound** & **Group** & **CAS** & **RI SMS** & **RI NIST** & **French** & **M1** & **M2** & **M3** & **Fresh** & **M1** & **M2** & **M3** & **Fresh** & **M1** & **M2** & **M3** \\ \hline
31.78 & Heptadecane & Alk & 629-78.7 & 1700.0 & 1700.0 & 0.01 & 0.23 & 0.37 & 0.76 & 0.02 & 0.15 & 1.42 & 0.41 & 0.01 & 0.06 & 0.21 & 0.33 \\
32.32 & Methyl tetradecanoate & Est & 124-10.7 & 1725.4 & 1726.0 & - & tr & tr & 0.31 & - & - & - & 0.25 & - & tr & tr & 0.54 \\
33.37 & Benaryl benzoate & Ar & 125-51.4 & 1774.6 & 1774.0 & tr & 0.03 & 0.02 & tr & tr & 0.01 & 0.02 & tr & tr & tr & 0.02 & 0.03 \\
33.91 & Ontadecane & Alk & 594-53 & 1800.0 & 1800.0 & tr & 0.06 & 0.02 & 0.09 & tr & 0.04 & 0.02 & 0.03 & tr & 0.01 & 0.01 & 0.03 \\
35.95 & Nondadecane & Alk & 629-92.5 & 1900.0 & 1900.0 & tr & 0.18 & 0.18 & 0.49 & tr & 0.02 & 0.04 & 0.17 & tr & 0.01 & 0.02 & 0.07 \\
36.48 & Headacanoic acid, methyl ester & Est & 112-93.0 & 1927.2 & 1927.3 & - & tr & 1.02 & - & tr & 0.81 & - & tr & tr & 0.81 & - & tr & tr & 2.76 \\
37.80 & Headacanoic acid, ethyl ester & Est & 629-97.9 & 1949.9 & 1995.7 & - & - & 0.28 & - & - & 0.12 & - & - & - & 0.76 \\
39.73 & Imsole acid, methyl ester & Est & 112-63.0 & 2098.4 & 2099.0 & - & - & 0.43 & - & - & - & 0.07 & - & - & - & - & 1.18 \\
39.82 & Oide acid, methyl ester & Est & 112-62.9 & 2103.4 & 203.0 & - & - & 0.58 & - & - & - & 0.15 & - & - & - & 1.19 \\
40.26 & Oxtadecanoic acid, methyl ester & Est & 112-61.8 & 2129.7 & 2128.0 & - & - & - & 0.06 & - & - & - & - & - & - & 0.07 \\
40.92 & Indelic acid ethyl ester & Est & 544-53.4 & 2164.8 & 2162.9 & - & - & - & 0.06 & - & - & - & - & - & - & 0.13 \\
41.04 & Oide acid, ethyl ester & Est & 111-62.6 & 271.5 & 2171.0 & - & - & - & 0.06 & - & - & - & - & - & - & 0.12 \\ \hline \end{tabular}  
8 RM [MS-Kowns retention index]. Calculated on the HP:SQS column. It is INST–Kowns retention index from the NIST and Wiley library. CAS–Chemical Markets Service [33]. Registry Number, trace (0.01%). Groups: Alkalanes, AOH–shell-plastic alcohols, AOH–shell-like alcohols, SCPA–orbit-like fatty acids, Kel–shell-like ketones, Ka–shell-plastic ketones, Na–shell-plastic esters, MT–monoteprees, MT–monoteprees, AMT–aromatic monotereprees, AMT–aromatic monotereprees, ST– sesquiterpennends, A/ST–aromatic, sesquiterpennends, A/ST–aromatic, sesquiterpennends, A/ST––other aromatic compounds.  
\end{table} 
Table 1: _Cont._Although microscopic examinations of the dried material have not been performed in this study, we did not observe any differences by eye in relation to the dried material obtained by each of the drying methods. However, there are a number of scientific resources describing the changes that occur after drying; these include both physical and chemical modifications in the plant material [18; 19]. Under the influence of temperature and dehydration, the mechanical properties, shape, size and color of the plant are modified. Thermal and gradient stresses related to water loss cause shrinkage and deformation of the dried material. At the microscopic level, internal cracks can be observed, which are the result of shrinkage stresses that tear the tissue apart [18]. In the research on dried apples, the microscopic images show cell-separated gaps; it was also shown that the volume of the created dark voids between cells increases significantly with the increase of the drying temperature [19]. The microstructure formed during the drying of plant material does not only affect its physical properties but also a number of chemical processes taking place and the rate of loss of volatile components. The decomposition reactions that lead to the formation of new compounds can take place both under the influence of enzymes and without the participation of enzymes (non-enzymatic browning). Non-enzymatic reactions are mainly related to oxidation and the Maillard reaction. At higher temperatures, the number of products formed as a result of non-enzymatic browning increases.