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The loss of aroma components after drying the fruit of Vangueria infausta L. was studied by means of convective air drying and gas chromatography techniques. The samples were dried at 80 degrees C, with an air flow of 3m/s at different drying times in the range of 60 up to 420min. Aroma composition, dry matter, and water activity were measured for each sample throughout the drying time. The study
