Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 19 February 2020 doi:10.20944/preprints202002.0274.v1 Article Effect of genotypic and phenotypic variations on essential oil aromatic profiles of makwhaen fruits Trid Sriwichai 1, Tonapha Phusadee 2,3, Jiratchaya Wisetkomolmat 1, Korawan sringarm4,6, Supamit Mekchay4,6, Kittisak Jantanasakulwong5,6, Kiattisak Duangmal7, 8 and Sarana Rose Sommano 1,6,* 1 Plant Bioactive Compound Laboratory (BAC Lab), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand;
[email protected] (TS),
[email protected] (JW) 2 Plant Genetic Resource and Nutrition Laboratory, Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand;
[email protected] (TP) 3 Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 4 Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University;
[email protected] (KS) and
[email protected] (SM) 5 School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai, Thailand;
[email protected] (KJ) 6 Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University 7 Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand;
[email protected] (KD) 8 Emerging Process for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok, Thailand * Correspondence:
[email protected] (SRS); Tel.: +66-53944040 Abstract: In order to obtain makhwean (MK) fruit essential oil of constant aromatic profile during raw material sourcing, evaluation of relationship between genotype, phenotype and chemical profiles are necessary.