## 2 Results and Discussion
### Volatiles of Citrus Fiber/Blackberry Gels
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**Volatiles** & **BJ** & **F** & **CBg** & **RT** & **RI** & **CAS No.** & **MW** & **LogP(o/w)** & **VP(mm/Hg)** & **Odor** \\ \hline
2-ethylhexanol & + & + & + & 19.96 & 1030 & 104-76-7 & 139.0 & 3.10 & 0.207 & citrus \\ \hline benzyl alcohol & \(-\) & \(-\) & + & 20.11 & 1037 & 100-51-6 & 192.3 & 3.2 & 0.008 & fruity \\ \hline
3-octen-2-one & \(-\) & + & \(-\) & 20.24 & 1036 & 1669-44-9 & 126.2 & 2.179 & 0.897 & earthy \\ \hline
2-octenal & + & + & + & 21.49 & 1054 & 2548-87-0 & 126.2 & 2.60 & 0.552 & fatty \\ \hline
3,5-ocstadiene-2-one & \(-\) & + & \(-\) & 22.12 & 1067 & 38284-27-4 & 124.2 & 1.640 & 0.437 & fatty \\ \hline
1-octanol & + & + & + & 22.48 & 1071 & 111-87-5 & 130.2 & 3.00 & 0.079 & green \\ \hline guaiacol & + & \(-\) & + & 23.17 & 1080 & 90-05-1 & 124.1 & 1.32 & 0.179 & green \\ \hline linalool & + & + & + & 23.96 & 1096 & 78-70-6 & 154.3 & 2.970 & 0.016 & citrus \\ \hline phenethyl alcohol & + & \(-\) & + & 24.6 & 1103 & 60-12-8 & 122.2 & 1.40 & 0.087 & floral \\ \hline trans-verbenol & + & \(-\) & + & 25.72 & 1129 & 473-67-6 & 152.2 & 1.60 & 0.033 & herbal \\ \hline
2-nonenal & \(-\) & + & + & 27.11 & 1155 & 2463-53-8 & 140.2 & 3.10 & 0.256 & green \\ \hline myrtenal & \(-\) & + & \(-\) & 28.64 & 1183 & 18486-69-6 & 150.2 & 2.98 & 0.145 & spicy \\ \hline decanal & \(-\) & + & + & 29.50 & 1200 & 112-31-2 & 156.3 & 3.80 & 0.207 & floral \\ \hline
2,4-nonadienal & + & \(-\) & + & 29.86 & 1205 & 6750-03-4 & 138.2 & 2.70 & 0.102 & fatty \\ \hline trans-carveol & \(-\) & + & \(-\) & 29.92 & 1207 & 18383-51-2 & 152.2 & 2.819 & 0.012 & spicy \\ \hline nerol & + & \(-\) & + & 30.63 & 1222 & 106-25-2 & 154.3 & 3.47 & 0.013 & citrus \\ \hline carvone & \(-\) & + & \(-\) & 31.06 & 1232 & 99-49-0 & 150.2 & 3.07 & 0.160 & minty \\ \hline
2-decenal & + & + & + & 32.23 & 1255 & 3913-71-1 & 154.3 & 3.70 & 0.067 & fatty \\ \hline phellandral & \(-\) & \(-\) & + & 32.61 & 1264 & 21391-98-0 & 152.2 & 2.70 & 0.098 & floral \\ \hline decanol & \(-\) & + & \(-\) & 32.66 & 1264 & 112-30-1 & 158.3 & 4.57 & 0.00851 & fatty \\ \hline perillyl alcohol & + & + & + & 33.93 & 1290 & 536-59-4 & 152.2 & 2.10 & 0.006 & woody \\ \hline nonanoic acid & + & \(-\) & + & 33.49 & 1281 & 112-05-0 & 158.2 & 3.50 & 0.009 & fatty \\ \hline
2-butyl-2-octenal & \(-\) & + & \(-\) & 37.14 & 1368 & 13019-16-4 & 182.3 & 4.756 & 0.011 & - \\ \hline \(\alpha\)-ionone & + & + & + & 38.95 & 1420 & 127-41-3 & 192.3 & 3.995 & 0.014 & berry \\ \hline geranyl acetone & + & + & + & 39.598 & 1448 & 3796-70-1 & 194.3 & 3.834 & 0.016 & floral \\ \hline \(\gamma\)-ionone & + & \(-\) & + & 40.18 & 1473 & 8013-90-9 & 192.3 & 3.2 & 0.008 & berry \\ \hline \(\beta\)-ionone & + & + & + & 40.34 & 1480 & 14901-07-6 & 192.3 & 3.995 & 0.017 & berry \\ \hline lily aldehyde & + & \(-\) & + & 41.15 & 1519 & 80-54-6 & 204.3 & 4.216 & 0.005 & floral \\ \hline \hline \end{tabular} RT—retention time, RI—retention index, MW—molecular weight, VP—vapor pressure at 25 \({}^{\circ}\)C, logP—hydrophobicity.  
\end{table} 
Table 1: _Cont._The highest amount of perillyl alcohol was determined in gel with 20% of sucrose and the lowest with 10% of the same disaccharide. Trehalose amount did not have an impact on the amount of this alcohol. Two acids were identified in gels. Hexanoic acid was determined on citrus fiber and in gels. Double the amount of this acid was determined in gels in comparison to citrus fiber. By comparing the influence of percentages of disaccharides, it can be noted that the higher amount of this acid was determined when 10% of disaccharides were used for gel preparation. On the other hand, nonanoic acid was identified in blackberry juice in a much higher amount than in prepared gels. Application of sucrose during the preparation of gels caused higher retention of this acid. Aldehydes and ketones were the most abundant group of volatiles identified in all samples.