## 3 Results and Discussion
### Fatty Acid Profiles of Oils and Microencapsules
_Y_-Terpinene and _p_-cymene were not observed in the oil samples, but were reported at significant levels in the microencapsulated powders of NY and KY, and increased over time. The \(\upgamma\)-terpinene values measured at day 90 in the NY (1:10) and KY (1:10) formulations were 5297 ug/kg and 5098 ug/kg, respectively, while for _p_-cymene, these values were 3270 ug/kg and 3078 ug/kg, respectively. This increase indicates that formation mechanisms specific to this compound are activated in the microencapsulation treatment. The microencapsulation process has been reported to protect volatile compounds such as \(\upgamma\)-terpinene against degradation through oxidation and evaporation, and thus stabilize the flavor profile of the oil during storage [37]. One of the most critical functions of \(\upgamma\)-terpinene is its role as an antioxidant. According to [PERSON] et al. [38], \(\upgamma\)-terpinene can enhance the antioxidant effect of \(\upalpha\)-tocopherol (vitamin E) in edible oils. One of the most notable features of _p_-cymene is its antioxidant potential. [PERSON] et al. [39] demonstrated that _p_-cymene can significantly reduce oxidative stress, thus lowering the occurrence of colorectal cancer. Although the exact amounts of \(\upgamma\)-terpinene in microencapsulated olive oil appear limited in the available literature, the general findings suggest that microencapsulated formulations can significantly increase the retention rates of such volatile compounds [40; 41]. \begin{table}
\begin{tabular}{l l l l l l l l l l l l l l l} \hline \hline \multirow{2}{*}{**No. **} & \multicolumn{2}{c}{**Animals**} & \multicolumn{2}{c}{**NY**} & \multicolumn{2}{c}{**NY1A**} & \multicolumn{2}{c}{**NY1B**} & \multicolumn{2}{c}{**NY1C**} & \multicolumn{2}{c}{**NY1C**} & \multicolumn{2}{c}{**NY1C**} & \multicolumn{2}{c}{**NY1D**} \\  & \multicolumn{2}{c}{**Compounds**} & \multicolumn{2}{c}{**RT**} & \multicolumn{2}{c}{**45 Days**} & \multicolumn{2}{c}{**90 Days**} & \multicolumn{2}{c}{**0 Days**} & \multicolumn{2}{c}{**0 Days**} & \multicolumn{2}{c}{**45 Days**} & \multicolumn{2}{c}{**90 Days**} & \multicolumn{2}{c}{**0 Days**} & \multicolumn{2}{c}{**45 Days**} & \multicolumn{2}{c}{**90 Days**} & \multicolumn{2}{c}{**45 Days**} & \multicolumn{2}{c}{**90 Days**} & \multicolumn{2}{c}{**0 Days**} & \multicolumn{2}{c}{**45 Days**} & \multicolumn{2}{c}{**90 Days**} \\ \cline{2-15}  & & & & & & & & & & & & & & & & & \\ \hline \(1\) & Heananan & 13.35 & 551.1 \(\pm\) 55.4 & 366.6 \(\pm\) 7.2 & 46.6 \(\  
Alcohol compounds, such as hexanol and heptanol, were detected in the oil samples with relatively high concentrations, and changes over time appear moderate in some cases, with statistically significant differences (\(p<0.5\)). Hexanol in NY increased slightly from 5266 \(\upmu\)g/kg to 6265 \(\upmu\)g/kg, whereas heptanol increased from 1312 \(\upmu\)g/kg to 2221 \(\upmu\)g/kg. In KY, hexanol varied between 5536 \(\upmu\)g/kg and 4976 \(\upmu\)g/kg, whereas heptanol increased from 1476 \(\upmu\)g/kg to 1891 \(\upmu\)g/kg. Acid compounds were detected only in oils, and not in microencapsulated samples. In a previous study, it was reported that organic acids such as acetic acid are secondary oxidation products, and give sour or pungent odors in the olive oil flavor profile [42]. Similarly, compounds such as nonanoic acid and hexanoic acid exhibited different profiles during the storage process of NY and KY oils, suggesting that the chemical or enzymatic pathways leading to their formation are sensitive to the sample matrix. The absence of these compounds in microencapsulated samples suggests that the microencapsulation process protects olive oil against oxidation. Compounds such as (E)-2-heptenal and nonanal are commonly formed during the oxidation of olive oil lipids. These aldehydes are produced through the breakdown of fatty acid hydroperoxides derived from unsaturated fatty acids such as linoleic and linoleic acids [43]. In our study, (E)-2-heptenal was detected only in NY and not in microencapsulated samples.