APPENDIX A Plots of Log t'R vs. Kovats Retention Index
APPENDIX A Plots of Log t'R vs. Kovats Retention Index
APPENDIX A Plots of Log t'R vs. Kovats Retention Index
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>APPENDIX</strong> A<br />
<strong>Plots</strong> <strong>of</strong> <strong>Log</strong> t’R <strong>vs</strong>. <strong>Kovats</strong> <strong>Retention</strong> <strong>Index</strong>
<strong>Log</strong> <strong>t'R</strong><br />
<strong>Log</strong> <strong>t'R</strong><br />
40 ºC 110 ºC<br />
Linear (40 ºC) Linear (110 ºC)<br />
y = 0.004x - 2.445<br />
R2 = 1<br />
y = 0.0026x - 2.3943<br />
R2 2.200<br />
2.000<br />
1.800<br />
1.600<br />
1.400<br />
1.200<br />
1.000<br />
0.800<br />
0.600<br />
0.400<br />
0.200<br />
0.000<br />
= 1<br />
600 700 800 900 1000 1100 1200 1300 1400 1500 1600<br />
<strong>Kovats</strong> <strong>Index</strong><br />
439<br />
(A) Strawberry (B) Durian (Mongtong species)<br />
y = 0.0031x - 2.4491<br />
R2 = 1<br />
y = 0.0026x - 2.4405<br />
R2 80 ºC 110 ºC<br />
Linear (80 ºC) Linear (110 ºC)<br />
1.900<br />
1.700<br />
1.500<br />
1.300<br />
1.100<br />
0.900<br />
0.700<br />
0.500<br />
0.300<br />
0.100<br />
-0.100<br />
-0.300<br />
-0.500<br />
= 1<br />
600 700 800 900 1000 1100 1200 1300 1400 1500 1600<br />
<strong>Kovats</strong> <strong>Index</strong><br />
y = 0.004x - 2.4458<br />
R2 = 1<br />
y = 0.0029x - 2.4154<br />
R2 = 1<br />
0.000<br />
600 700 800 900 1000 1100 1200 1300 1400<br />
(C) Lychee (Gimjeng species) (D) Lychee (Jukkapud species)<br />
Figure A1 Plot <strong>of</strong> logarithm <strong>of</strong> adjusted retention time versus <strong>Kovats</strong> index for<br />
<strong>Log</strong> <strong>t'R</strong><br />
<strong>Log</strong> <strong>t'R</strong><br />
(A)strawberry, (B)durian (Mongtong species), (C)Lychee (Gimjeng species),<br />
(D)Lychee (Jukkapud species), (E)Longan (E-daw species), (F)Longan<br />
(Kalok species) and (G)Longan (Chompoo species) under GC-FID operation.<br />
1.800<br />
1.600<br />
1.400<br />
1.200<br />
1.000<br />
0.800<br />
0.600<br />
0.400<br />
0.200<br />
40 ºC 90 ºC<br />
Linear (40 ºC) Linear (90 ºC)<br />
<strong>Kovats</strong> <strong>Index</strong><br />
y = 0.0031x - 2.4508<br />
R2 = 1<br />
y = 0.0026x - 2.4389<br />
R2 80 ºC 110 ºC<br />
Linear (80 ºC) Linear (110 ºC)<br />
1.900<br />
1.700<br />
1.500<br />
1.300<br />
1.100<br />
0.900<br />
0.700<br />
0.500<br />
0.300<br />
0.100<br />
-0.100<br />
-0.300<br />
-0.500<br />
= 1<br />
600 700 800 900 1000 1100 1200 1300 1400 1500 1600<br />
<strong>Kovats</strong> <strong>Index</strong>
<strong>Log</strong> <strong>t'R</strong><br />
y = 0.0038x - 2.4309<br />
R2 = 1<br />
y = 0.0026x - 2.4439<br />
R2 50 ºC 110 ºC<br />
Linear (50 ºC) Linear (110 ºC)<br />
1.900<br />
1.700<br />
1.500<br />
1.300<br />
1.100<br />
0.900<br />
0.700<br />
0.500<br />
0.300<br />
0.100<br />
-0.100<br />
-0.300<br />
-0.500<br />
= 1<br />
600 700 800 900 1000 1100 1200 1300 1400 1500 1600<br />
<strong>Kovats</strong> <strong>Index</strong><br />
440<br />
(E) Longan (E-daw species) (F) Longan (Kalok species)<br />
<strong>Log</strong> <strong>t'R</strong><br />
y = 0.0038x - 2.4389<br />
R2 = 1<br />
y = 0.0026x - 2.4394<br />
R2 50 ºC 110 ºC<br />
Linear (50 ºC) Linear (110 ºC)<br />
1.900<br />
1.700<br />
1.500<br />
1.300<br />
1.100<br />
0.900<br />
0.700<br />
0.500<br />
0.300<br />
0.100<br />
-0.100<br />
-0.300<br />
-0.500<br />
= 1<br />
600 700 800 900 1000 1100 1200 1300 1400 1500 1600<br />
<strong>Kovats</strong> <strong>Index</strong><br />
(G) Longan (Chompoo species)<br />
y = 0.0038x - 2.4304<br />
R2 = 1<br />
y = 0.0026x - 2.4358<br />
R2 50 ºC 110 ºC<br />
Linear (50 ºC) Linear (110 ºC)<br />
1.900<br />
1.700<br />
1.500<br />
1.300<br />
1.100<br />
0.900<br />
0.700<br />
0.500<br />
0.300<br />
0.100<br />
-0.100<br />
-0.300<br />
-0.500<br />
= 1<br />
600 700 800 900 1000 1100 1200 1300 1400 1500 1600<br />
Figure A1 (continued) Plot <strong>of</strong> logarithm <strong>of</strong> adjusted retention time versus <strong>Kovats</strong> index<br />
<strong>Log</strong> <strong>t'R</strong><br />
<strong>Kovats</strong> <strong>Index</strong><br />
for (A)strawberry, (B)durian (Mongtong species), (C)Lychee (Gimjeng<br />
species), (D)Lychee (Jukkapud species), (E)Longan (E-daw species), (F)Longan<br />
(Kalok species) and (G)Longan (Chompoo species) under GC-FID operation.
441<br />
<strong>APPENDIX</strong> B<br />
<strong>Retention</strong> Indices and %Relative Areas <strong>of</strong> Volatile Compounds in Fruit Samples
442<br />
Table B1 <strong>Retention</strong> indices and (%relative area) <strong>of</strong> volatile compounds in all fruit<br />
samples under GC-MS linear temperature programmed conditions<br />
2 o C/min 3 o C/min 3 o C/min 2 o C/min<br />
Identification<br />
MW<br />
Strawberry<br />
Durian<br />
(Montong)<br />
Lychee<br />
(Gimjeng)<br />
Lychee<br />
(Jukkapud)<br />
Acid<br />
Acetic acid 60 (0.082) (1.353)<br />
Hydrocarbon<br />
Styrene 104<br />
Benzene, 1-methyl-3-<br />
(1-methylethyl)-<br />
Benzene, (2methoxyethyl)- <br />
Oxime<br />
Oxime-, methoxyphenyl- <br />
Alcohol<br />
134<br />
136<br />
151<br />
2, 3-butanediol 90<br />
1-Butanol, 3-methyl-,<br />
acetate<br />
1-Butanol, 2-methyl-,<br />
acetate<br />
3-Hexen-1-ol, acetate,<br />
(Z)-<br />
2-Hexen-1-ol, acetate,<br />
(E)-<br />
Organosulfur<br />
Compounds<br />
130<br />
130<br />
144<br />
144<br />
2, 4-Dithiapentane 108<br />
Thiol<br />
886<br />
(0.195)<br />
873<br />
(0.517)<br />
876<br />
(0.730)<br />
1006<br />
(0.655)<br />
1016<br />
(4.450)<br />
792<br />
(0.761)<br />
Ethanethiol 62 (4.521)<br />
1-Propanethiol 76 (1.053)<br />
S-Ethyl ethanethioate 104<br />
1, 2, 4-Trithiolane, 3, 5dimethyl- <br />
152<br />
768<br />
(0.355)<br />
1127<br />
(0.168)<br />
1023<br />
(0.165)<br />
1081<br />
(0.461)<br />
913<br />
(0.085)<br />
887<br />
(0.095)<br />
1023<br />
(0.477)<br />
913<br />
(0.674)<br />
Longan<br />
(E-Daw)<br />
916<br />
(0.093)<br />
Longan<br />
(Kalhok)<br />
916<br />
(0.031)<br />
Longan<br />
(Chompoo)<br />
918<br />
(0.104)
443<br />
Table B1 (continued) <strong>Retention</strong> indices and (%relative area) <strong>of</strong> volatile compounds in<br />
all fruit samples under GC-MS linear temperature programmed conditions<br />
2 o C/min 3 o C/min 3 o C/min 2 o C/min<br />
Disulfide<br />
Identification<br />
MW<br />
Diethyl disulfide 122<br />
Disulfide, ethyl 1methylethyl<br />
Diphosphine,<br />
tetramethyl-, 1,2disulfide<br />
Terpenic Compound<br />
Monoterpene<br />
136<br />
186<br />
beta-Myrcene 136<br />
dl-Limonene 136<br />
cis-Ocimene 136<br />
trans-beta-Ocimene 136<br />
1, 3, 7-Octatriene, 3,7dimethyl- <br />
136<br />
gamma-Terpinene 136<br />
alpha-Terpinolene 136<br />
Linalool 154<br />
Rose oxide 224<br />
Alloocimene 136<br />
Neroloxide 152<br />
Citronellyl propionate 212<br />
Linalyl propionate 210<br />
2, 6-Octadiene, 1methoxy-3,<br />
7-dimethyl-<br />
168<br />
Strawberry<br />
1023<br />
(0.055)<br />
1099<br />
(0.366)<br />
Durian<br />
(Montong)<br />
919<br />
(1.959)<br />
1013<br />
(0.243)<br />
1379<br />
(1.037)<br />
Lychee<br />
(Gimjeng)<br />
991<br />
(1.448)<br />
1026<br />
(1.489)<br />
1038<br />
(0.070)<br />
1048<br />
(0.086)<br />
1057<br />
(0.116)<br />
1087<br />
(3.076)<br />
1101<br />
(0.142)<br />
1111<br />
(0.135)<br />
1177<br />
(0.457)<br />
1227<br />
(1.214)<br />
Lychee(Ju<br />
kkapud)<br />
990<br />
(8.340)<br />
1026<br />
(7.880)<br />
1048<br />
(0.681)<br />
1086<br />
(18.125)<br />
1101<br />
(1.076)<br />
1110<br />
(1.809)<br />
1154<br />
(0.760)<br />
1177<br />
(2.169)<br />
1190<br />
(0.888)<br />
1227<br />
(4.429)<br />
Longan<br />
(E-Daw)<br />
990<br />
(0.162)<br />
1037<br />
(1.436)<br />
1050<br />
(89.256)<br />
1140<br />
(0.077)<br />
Longan<br />
(Kalhok)<br />
990<br />
(0.102)<br />
1037<br />
(1.271)<br />
1050<br />
(84.894)<br />
1140<br />
(0.061)<br />
Longan<br />
(Chompoo)<br />
990<br />
(0.105)<br />
1037<br />
(0.800)<br />
1048<br />
(74.876)<br />
1140<br />
(0.065)
444<br />
Table B1 (continued) <strong>Retention</strong> indices and (%relative area) <strong>of</strong> volatile compounds in<br />
all fruit samples under GC-MS linear temperature programmed conditions<br />
2 o C/min 3 o C/min 3 o C/min 2 o C/min<br />
Identification<br />
MW<br />
beta.-Citronellol 156<br />
trans-Geraniol 154<br />
E-Citral 152<br />
alpha-Terpinene 136<br />
Sesquiterpene<br />
alpha-Cubebene 204<br />
(+)-Cyclosativene 204<br />
alpha-Copaene 204<br />
Calarene 204<br />
Zingiberene 204<br />
beta-Cubebene 204<br />
alpha-Bergamotene 204<br />
trans-beta-Farnesene 204<br />
gamma-Muurolene 204<br />
Germacrene-D 204<br />
alpha-Curcumene 204<br />
alpha-Muurolene 204<br />
(Z,E)-alpha-Farnesene 204<br />
(E,E)-alpha-Farnesene 204<br />
Strawberry<br />
1495<br />
(0.321)<br />
Durian<br />
(Montong)<br />
Lychee<br />
(Gimjeng)<br />
1256<br />
(0.819)<br />
1271<br />
(0.236)<br />
1336<br />
(0.099)<br />
1348<br />
(0.062)<br />
1362<br />
(3.769)<br />
1374<br />
(5.296)<br />
1384<br />
(1.471)<br />
1390<br />
(4.991)<br />
1427<br />
(3.250)<br />
1435<br />
(14.475)<br />
1457<br />
(4.021)<br />
1475<br />
(3.821)<br />
1479<br />
(14.882)<br />
1482<br />
(1.788)<br />
1499<br />
(13.333)<br />
Lychee<br />
(Jukkapud)<br />
1230<br />
(0.952)<br />
1256<br />
(1.285)<br />
1271<br />
(0.849)<br />
1362<br />
(4.390)<br />
1374<br />
(4.988)<br />
1427<br />
(4.217)<br />
1475<br />
(2.333)<br />
1479<br />
(0.650)<br />
1499<br />
(6.186)<br />
Longan<br />
(E-Daw)<br />
1456<br />
(0.047)<br />
1495<br />
(0.143)<br />
1508<br />
(0.274)<br />
Longan<br />
(Kalhok)<br />
1495<br />
(0.058)<br />
1508<br />
(0.150)<br />
Longan<br />
(Chompoo)<br />
1457<br />
(0.233)<br />
1495<br />
(0.608)<br />
1508<br />
(0.878)
445<br />
Table B1 (continued) <strong>Retention</strong> indices and (%relative area) <strong>of</strong> volatile compounds in<br />
all fruit samples under GC-MS linear temperature programmed conditions<br />
2 o C/min 3 o C/min 3 o C/min 2 o C/min<br />
Identification<br />
MW<br />
beta-Bisabolene 204<br />
alpha-Cedrene 204<br />
trans-gamma-<br />
Bisabolene<br />
204<br />
delta-Cadinene 204<br />
alpha-Chamigrene 204<br />
cis-alpha-Bisabolene 204<br />
Germacrene B 204<br />
trans-Nerolidol 222<br />
Diene<br />
(2-Methylprop-1-enyl)cyclohexa-1,3-diene<br />
Linear polyene<br />
2, 6-Dimethyl-1, 3, 5,<br />
7-octatetraene, E<br />
Ester<br />
Acetic acid, methyl<br />
ester<br />
134<br />
134<br />
Strawberry<br />
1584<br />
(0.974)<br />
74 (0.530)<br />
Durian<br />
(Montong)<br />
Lychee<br />
(Gimjeng)<br />
1508<br />
(1.269)<br />
1511<br />
(2.142)<br />
1514<br />
(1.576)<br />
1522<br />
(3.723)<br />
1526<br />
(2.409)<br />
1543<br />
(0.661)<br />
1554<br />
(1.969)<br />
Lychee<br />
(Jukkapud)<br />
1523<br />
(1.737)<br />
1133<br />
(0.928)<br />
Longan<br />
(E-Daw)<br />
1128<br />
(0.218)<br />
Longan<br />
(Kalhok)<br />
1128<br />
(0.148)<br />
Longan<br />
(Chompoo)<br />
1128<br />
(0.130)<br />
Acetic acid, ethyl ester 88 (1.126) (6.420) (0.137) (0.459) (3.894) (7.778) (13.228)<br />
Propanoic acid, methyl<br />
ester<br />
Propanoic acid, ethyl<br />
ester<br />
Butanoic acid, methyl<br />
ester<br />
Propanoic acid, 2methyl-,<br />
ethyl ester<br />
Butanoic acid, 2methyl-,<br />
methyl ester<br />
88 (1.354)<br />
102<br />
102<br />
116<br />
116<br />
719<br />
(4.124)<br />
754<br />
(0.068)<br />
774<br />
(0.511)<br />
710<br />
(58.449)<br />
754<br />
(2.562)<br />
775<br />
(0.242)
446<br />
Table B1 (continued) <strong>Retention</strong> indices and (%relative area) <strong>of</strong> volatile compounds in<br />
all fruit samples under GC-MS linear temperature programmed conditions<br />
2 o C/min 3 o C/min 3 o C/min 2 o C/min<br />
Identification<br />
Butanoic acid, ethyl<br />
ester<br />
Propanoic acid, propyl<br />
ester<br />
MW<br />
116<br />
116<br />
Acetic acid, butyl ester 116<br />
Butanoic acid, 1methylethyl<br />
ester<br />
2-Butenoic acid, ethyl<br />
ester<br />
Butanoic acid, 2methyl-,<br />
ethyl ester<br />
Butanoic acid, 3methyl-,<br />
ethyl ester<br />
Butanoic acid, propyl<br />
ester<br />
130<br />
116<br />
130<br />
130<br />
130<br />
Acetic acid, pentyl ester 130<br />
Hexanoic acid, methyl<br />
ester<br />
2-butenoic acid, -2methyl-,<br />
ethyl ester<br />
Butanoic acid, 2methylpropyl<br />
ester<br />
Butanoic acid butyl<br />
ester<br />
Hexanoic acid, ethyl<br />
ester<br />
130<br />
128<br />
144<br />
144<br />
144<br />
Acetic acid, hexyl ester 144<br />
Hexanoic acid, 1methylethyl<br />
ester<br />
Butanoic acid, 2methyl-,<br />
butyl ester<br />
2-Hexenoic acid, ethyl<br />
ester<br />
158<br />
158<br />
142<br />
Strawberry<br />
802<br />
(5.479)<br />
813<br />
(1.372)<br />
838<br />
(0.088)<br />
845<br />
(1.516)<br />
848<br />
(0.270)<br />
913<br />
(0.083)<br />
922<br />
(13.217)<br />
937<br />
(0.060)<br />
952<br />
(0.196)<br />
995<br />
(0.490)<br />
1001<br />
(27.091)<br />
1013<br />
(12.557)<br />
1036<br />
(0.135)<br />
1040<br />
(0.140)<br />
1042<br />
(0.090)<br />
Durian<br />
(Montong)<br />
802<br />
(2.452)<br />
809<br />
(7.440)<br />
846<br />
(4.211)<br />
899<br />
(0.321)<br />
944<br />
(0.451)<br />
1001<br />
(1.070)<br />
Lychee<br />
(Gimjeng)<br />
Lychee<br />
(Jukkapud)<br />
Longan<br />
(E-Daw)<br />
803<br />
(0.185)<br />
841<br />
(0.079)<br />
1001<br />
(0.485)<br />
Longan<br />
(Kalhok)<br />
803<br />
(0.270)<br />
841<br />
(0.105)<br />
1001<br />
(0.676)<br />
Longan<br />
(Chompoo)<br />
803<br />
(0.222)<br />
841<br />
(0.109)<br />
1001<br />
(1.070)
447<br />
Table B1 (continued) <strong>Retention</strong> indices and (%relative area) <strong>of</strong> volatile compounds in<br />
all fruit samples under GC-MS linear temperature programmed conditions<br />
2 o C/min 3 o C/min 3 o C/min 2 o C/min<br />
Identification<br />
Butanoic acid, 3methyl-,<br />
butyl ester<br />
Propanoic acid, 2methyl-,pentyl<br />
ester<br />
Butanoic acid, pentyl<br />
ester<br />
Hexanoic acid, propyl<br />
ester<br />
2, 4-Hexadienoic acid,<br />
ethyl ester<br />
Hexanoic acid, propyl<br />
ester<br />
Heptanoic acid, ethyl<br />
ester<br />
Propanoic acid, hexyl<br />
ester<br />
MW<br />
158<br />
158<br />
158<br />
158<br />
140<br />
158<br />
158<br />
158<br />
Acetic acid, heptyl ester 158<br />
Octanoic acid, methyl<br />
ester<br />
Hexanoic acid, 2methylpropyl<br />
ester<br />
4-Octenoic acid, ethyl<br />
ester, (Z)-<br />
Butanoic acid, hexyl<br />
ester<br />
Butanoic acid, 2hexenyl<br />
ester, (E)-<br />
Octanoic acid, ethyl<br />
ester<br />
158<br />
172<br />
170<br />
172<br />
172<br />
172<br />
Acetic acid, octyl ester 172<br />
Butanoic acid, 2methyl-,<br />
hexyl ester<br />
2-Octenoic acid, ethyl<br />
ester<br />
186<br />
170<br />
Strawberry<br />
1045<br />
(0.104)<br />
1054<br />
(0.282)<br />
1057<br />
(0.093)<br />
1059<br />
(0.145)<br />
1106<br />
(0.079)<br />
1113<br />
(0.080)<br />
1124<br />
(2.798)<br />
1151<br />
(0.255)<br />
1192<br />
(2.421)<br />
1196<br />
(0.223)<br />
1199<br />
(3.602)<br />
1213<br />
(3.169)<br />
1237<br />
(0.288)<br />
Durian<br />
(Montong)<br />
1096<br />
(0.284)<br />
1099<br />
(0.110)<br />
853<br />
(0.187)<br />
1198<br />
(1.828)<br />
Lychee<br />
(Gimjeng)<br />
Lychee<br />
(Jukkapud)<br />
Longan<br />
(E-Daw)<br />
1095<br />
(0.088)<br />
1100<br />
(0.115)<br />
1199<br />
(2.283)<br />
1248<br />
(0.150)<br />
Longan<br />
(Kalhok)<br />
1095<br />
(0.081)<br />
1100<br />
(0.080)<br />
1199<br />
(3.208)<br />
1248<br />
(0.192)<br />
Longan<br />
(Chompoo)<br />
1095<br />
(0.168)<br />
1100<br />
(0.417)<br />
1190<br />
(0.740)<br />
1199<br />
(3.595)<br />
1248<br />
(0.304)
448<br />
Table B1 (continued) <strong>Retention</strong> indices and (%relative area) <strong>of</strong> volatile compounds in<br />
all fruit samples under GC-MS linear temperature programmed conditions<br />
2 o C/min 3 o C/min 3 o C/min 2 o C/min<br />
Identification<br />
4-Decenoic acid, ethyl<br />
ester<br />
Octanoic acid, 3methylbutyl<br />
ester<br />
MW<br />
198<br />
214<br />
Acetic acid, nonyl ester 186<br />
Decanoic acid, methyl<br />
ester<br />
Butanoic acid, 3methyl-,<br />
hexyl ester<br />
Benzoic acid, 4-(1,1dimethylethyl)-,<br />
vinyl<br />
ester<br />
Hexanoic acid, hexyl<br />
ester<br />
4-Decenoic acid, ethyl<br />
ester<br />
Butanoic acid, octyl<br />
ester<br />
Decanoic acid, ethyl<br />
ester<br />
186<br />
186<br />
204<br />
200<br />
198<br />
200<br />
200<br />
Acetic acid, decyl ester 200<br />
Butanoic acid, 2methyl-,<br />
octyl ester<br />
214<br />
2-Propenoic acid, 3-<br />
176<br />
phenyl-, ethyl ester<br />
1,2-Benzene<br />
dicarboxylic acid, 222<br />
diethyl ester<br />
Dodecanoic acid, ethyl<br />
228<br />
ester<br />
Ketone<br />
2-Butanone, 3-hydroxy- 88<br />
2, 5-dimethyl-4-methyl-<br />
3[2H]-furanone<br />
142<br />
Strawberry<br />
1250<br />
(0.289)<br />
1313<br />
(0.249)<br />
1326<br />
(0.195)<br />
1342<br />
(0.203)<br />
1387<br />
(0.846)<br />
1391<br />
(1.166)<br />
1397<br />
(0.119)<br />
1412<br />
(0.109)<br />
1435<br />
(0.661)<br />
1462<br />
(0.046)<br />
1058<br />
(0.100)<br />
Durian<br />
(Montong)<br />
1397<br />
(0.582)<br />
723<br />
(1.104)<br />
Lychee<br />
(Gimjeng)<br />
1378<br />
(0.621)<br />
Lychee<br />
(Jukkapud)<br />
1595<br />
(0.638)<br />
Longan<br />
(E-Daw)<br />
1390<br />
(0.102)<br />
1398<br />
(0.240)<br />
1596<br />
(0.134)<br />
Longan<br />
(Kalhok)<br />
1390<br />
(0.055)<br />
1398<br />
(0.243)<br />
1597<br />
(0.067)<br />
Longan<br />
(Chompoo)<br />
1248<br />
(0.170)<br />
1398<br />
(0.120)<br />
1597<br />
(0.105)
449<br />
Table B1 (continued) <strong>Retention</strong> indices and (%relative area) <strong>of</strong> volatile compounds in<br />
all fruit samples under GC-MS linear temperature programmed conditions<br />
2 o C/min 3 o C/min 3 o C/min 2 o C/min<br />
Identification<br />
2(3H)-Furanone, 5hexyldihydro- <br />
Furan<br />
3-Methyl-2-(2-methyl-<br />
2-butenyl)-furan<br />
MW<br />
170<br />
150<br />
Strawberry<br />
1467<br />
(4.349)<br />
Durian<br />
(Montong)<br />
Lychee<br />
(Gimjeng)<br />
Lychee<br />
(Jukkapud)<br />
Longan<br />
(E-Daw)<br />
1097<br />
(0.179)<br />
Longan<br />
(Kalhok)<br />
1097<br />
(0.182)<br />
Longan<br />
(Chompoo)<br />
1097<br />
(0.134)
450<br />
VITA<br />
Name : Miss Khidakarn Tanadechtimapud<br />
Date <strong>of</strong> Birth : September 28, 1979<br />
Academic Status : - High school certificate holder from Sarawittaya school,<br />
Bangkok, 1996<br />
- Diploma (Chemical Laboratory - Petrochemistry), Bangkok<br />
Technical Campus, Rajamangala Institute <strong>of</strong> Technology,<br />
1999<br />
- B.Sc. (Analytical Chemistry), Bangkok Technical Campus,<br />
Rajamangala Institute <strong>of</strong> Technology, 2001<br />
Scholarship Obtained : Center for Innovation in Chemistry : Postgraduate Education<br />
and Research Program in Chemistry (PERCH-CIC)<br />
Conference Attended : The Fourth PERCH Annual Scientific Congress (PERCH<br />
Congress IV), 8 - 11 May 2005, Chonburi, Thailand<br />
Award Received : The best poster presentation entitled “Solid Phase<br />
Microextraction and <strong>Retention</strong> Indices <strong>of</strong> Volatile<br />
Compounds in Selected Fruits” at PERCH Congress IV, 2005
Change language