# Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability
## 2 Results
### Evaluation of Volatiles
In complexes prepared by 15 min of complexation berry flavor note contributed from 28% to 38% of the overall flavor (an increase was observed with a decrease of the cellulose amount) while in complexes prepared by 60 min of complexation, berry flavor note represented from 25% to 28% of the overall flavor. The contribution of citrus flavor notes (nerol, limonene, linalool, nonanal) to the overall flavor profile was similar for complexes as for raspberry juice, with the exception of complexes with 2.5% and 5% cellulose for 15 and 60 min of complexation, respectively. Contribution to the overall flavor of those compounds in the mentioned complexes was around 24%. Floral flavor note (decanal, lilial, geranyl acetone, benzophenone, geraniol, linalool oxide, hexyl cinnamaldehyde, methyl dihydrojasmonate, dihydro-\(\beta\)-ionol) was the highest in the samples prepared by 60 min of complexation with 2.5% of cellulose. With the amount of cellulose was increased from 2.5% to 10%, the amount of floral volatiles in the samples prepared for 15 min also increased. Fruity flavor note (ethyl benzaldehyde, benzaldehyde, 2-ethylhexanol, 4 propylbenzaldehyde, ethyl decanoate) contributed to the overall flavor of complexes to a higher extent than to raspberry juice flavor. Woody flavor note (\(\alpha\)-terpinolene, guaiacol, \(\alpha\)-cedrol, \(\alpha\)-terpineol, \(\beta\)-damascenone) contributed to the overall flavour of complexes to a lower extent and green (2-nonenal, menthol, octanal, myrtenol, hexyl salicate) slightly lower than for raspberry juice. The effect of storage conditions on the volatile compound flavor profiles in the cellulose/raspberry complexes (prepared by 15 and 60 min complexation) after 12 months of storage is shown at Figures 7 and 8. During storage, the ratios of specific flavor notes changed. Fruity flavor note became dominant in complexes, and berry, citrus and floral notes were balanced. Figure 6: Amount of volatiles of specific flavor profile of raspberry juice and cellulose/raspberry complexes prepared by 60 min complexation (C—cellulose). Additionally, cluster analysis of flavor profiles was conducted to evaluate which of the complexes are the most similar to each other and to raspberry juice after preparation and storage. Results are presented by Figures 9 and 10. The most similar complexes were obtained by adsorption of raspberry volatiles onto 7.5% of cellulose for 15 min and 10% of cellulose for 60 min. One more complex was similar to those two; it was prepared with 10% of cellulose for 15 min. All the other complexes highly differ from those. The most similar complex to raspberry juice was the complex prepared by adsorption of raspberry volatiles onto 5% of cellulose for 60 min. Figure 8: Amount of volatiles of specific flavor profile of raspberry juice and cellulose/raspberry complexes prepared by 60 min complexation (C—cellulose) after storage. Figure 7: Amount of volatiles of specific flavor profile of raspberry juice and cellulose/raspberry complexes prepared by 15 min complexation (C—cellulose) after storage. During storage, the flavor profiles changed and there was a quite high difference between the raspberry juice profile and cellulose/raspberry complex profiles. Complexes were grouped into three main categories. First one was the complexes obtained by adsorption of raspberry volatile onto 7.5% of cellulose for 60 min and 2.5% of cellulose for 15 min, the second one was complexes obtained after 15 min of complexation with 5% and 7.5% of cellulose and third group were complexes made with 2.5% of cellulose for 60 min and 10% of cellulose for 15 min. These results showed that storage stability of complexes regarding flavor profile highly depended on the cellulose amount and time of complexation. Figure 10: Cluster analysis of flavor profiles of cellulose/raspberry complexes after storage. Figure 9: Cluster analysis of flavor profiles of cellulose/raspberry complexes after preparation.