## 3 Results and Discussion
### Fatty Acid Profiles of Oils and Microencapsules
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multicolumn{2}{c}{**Fatty Acids**} & \multicolumn{4}{c}{**Concentration of Fatty Acids (\%) *} \\ \cline{3-5}  & **NY** & **NY (i:1)** & **NY (i:4)** & **NY (1:10)** \\ \hline
1 & Lauric acid (C12:0) & 0.01 \(\pm\) 0.00 \({}^{\mathrm{a}}\) & 0.01 \(\pm\) 0.00 \({}^{\mathrm{a}}\) & 0.01 \(\pm\) 0.00 \({}^{\mathrm{a}}\) \\
2 & Miristic acid (C14:0) & 0.02 \(\pm\) 0.00 \({}^{\mathrm{a}}\) & 0.05 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.11 \(\pm\) 0.01 \({}^{\mathrm{d}}\) & 0.06 \(\pm\) 0.00 \({}^{\mathrm{c}}\) \\
3 & Palmitic acid (C16:0) & 16.43 \(\pm\) 0.26 \({}^{\mathrm{a}}\) & 16.54 \(\pm\) 0.29 \({}^{\mathrm{ab}}\) & 16.82 \(\pm\) 0.07 \({}^{\mathrm{b}}\) & 16.76 \(\pm\) 0.04 \({}^{\mathrm{b}}\) \\
4 & Palmitoleic acid (C16:1) & 2.41 \(\pm\) 0.19 \({}^{\mathrm{a}}\) & 2.17 \(\pm\) 0.24 \({}^{\mathrm{a}}\) & 2.27 \(\pm\) 0.03 \({}^{\mathrm{a}}\) & 2.40 \(\pm\) 0.02 \({}^{\mathrm{a}}\) \\
5 & Margaric acid (C17:0) & 0.41 \(\pm\) 0.06 \({}^{\mathrm{b}}\) & 0.36 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) & 0.35 \(\pm\) 0.00 \({}^{\mathrm{a}}\) & 0.36 \(\pm\) 0.01 \({}^{\mathrm{ab}}\) \\
6 & Cis-10-Heptadecenoid acid (C17:1) & 0.58 \(\pm\) 0.02 \({}^{\mathrm{c}}\) & 0.49 \(\pm\) 0.05 \({}^{\mathrm{b}}\) & 0.49 \(a crucial role in determining the sensory characteristics of food products. Understanding these compounds can improve flavor profiles and increase consumer acceptance. The compounds listed in the tables are mainly aldehydes, alcohols, terpenes, and acids, which can significantly affect the perception of aroma. Tables 7 and 8 highlight the potential changes in the concentrations of NY and KY aroma compounds at specific intervals (0, 45, and 90 days) under three different wall material formulations (NY (1:1), NY (1:4), and NY (1:10)). The data show significant changes in the concentrations of these compounds over time. The increase in some compounds may indicate that they are the result of oxidative processes or enzymatic reactions. The decrease or non-detectability of some compounds in certain groups suggest that the compound was degraded, not produced, or lost during the microencapsulation process or during storage. According to Tables 7 and 8, the highest amount of hexanal and hexanol compounds were detected in NY and KY oils, respectively. As seen in Table 7, in the hexanal compound, the initial values in the NY (1:1), NY (1:4), and NY (1:10) groups were quite different from the values in the NY group; for example, while 1481 ug/kg was obtained on day 0 in NY (1:1), 2812 ug/kg was obtained in NY (1:10). A similar change was observed in KY oil. This indicates that different mechanisms operate in the formation, loss, or transformation of aroma compounds during the microencapsulation process. Although the hexanal amount decreased with the effect of the microencapsulation process and storage time, the highest amounts were observed in the NY (1:10) and KY (1:10) formulations. Microencapsulation has been demonstrated to alter the volatile profile of olive oil, including the amount of hexanal present. Research shows that microencapsulated formulations can lead to a reduced concentration of hexanal due to improved oxidative stability [20]. At the end of the storage period (90 days), hexanal amounts were analyzed, and the lowest hexanal amount was determined in NY (1:1) and KY (1:1) formulations as 1227 ug/kg and 1154 ug/kg, respectively. The amount of D-Limonene for NY and KY showed remarkable stability, although it varied during storage and at different formulation ratios. The highest retention rate was observed at the end of the 90 th day and was 93.16% and 77.06% for the NY1:1 and KY1:1 formulations, respectively. Previous studies have similarly shown that the encapsulation of D-limonene can significantly reduce its degradation and loss during processing and storage [35; 36]. [PERSON] et al. [35] showed that complex coacervation can retain about 73.7% to 88% of D-limonene during the spray drying process.