# Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability
## 2 Results  
### Evaluation of Volatiles  
The results of total individual volatiles in raspberry juice and cellulose/raspberry complexes, together with the molecular weights, hydrophobicity, vapor pressure and odor description are presented in Table 1.  
Thirty-nine volatile compounds were identified in raspberry juice and thirty-five volatiles were identified in cellulose/raspberry complexes. The main classes were aldehydes (2-hexenal, octanal, 2-nonanal, nonanal, benzaldehyde, decanal, ethyl benzaldehyde, lilial, 4-propylbenzaldehyde, hexyl cinnamaldehyde, myristyl aldehyde, ketones (1-phenylethanone, geranyl acetone, benzophenone), terpenes (linalool, linalool oxide, menthol, nerol, geraniol, myrtenol, vitispirane, \(\gamma\)-terpinene \(\alpha\)-terpineol, dihydro \(\beta\)-ionol, \(\beta\)-damascenone, \(\alpha\)-ionol, \(\alpha\)-ionone, dihydro-\(\beta\)-ionone, \(\beta\)-ionone, \(\alpha\)-terpinolene, \(\alpha\)-cedrol, _trans_-caryophyllene, \(\beta\)-myrcene, \(\alpha\)-terpineol, myristicin, \(\beta\)-cyclocitral), alcohols (2-ethylhexanol, decanol, hexanol, octanol, benzyl alcohol), acids (ethyl hexanoic acid, nonanoic acid, hexanoic acid) and a phenol (guaiacol). The results of the amount of volatiles of specific chemical group in juice and cellulose/raspberry complexes after complexation and after storage are presented at Figures 1 and 2. Considering juice, terpenes were the most abundant class of volatile compounds, followed by aldehydes and alcohols, then ketones, esters and acids in the lowest amounts. Figure 1: Amount of volatiles of specific chemical group in juice and on cellulose/raspberry complexes after 15 min of complexation and after storage (2.5%, 5%, 7.5% and 10%—amounts of used cellulose; 15—time of complexation; S—storage). Time of complexation and amount of cellulose had an impact on the amount of volatiles adsorbed onto cellulose. All cellulose/raspberry complexes, regardless of time of complexation and cellulose amount, also had terpenes as the most abundant class of volatile compounds, followed by aldehydes and alcohols. From the results, it can be observed that much lower amounts of volatiles were observed on cellulose/raspberry complexes then in juice. More detailed results of amount of each identified volatile compounds in juice and on cellulose/rasberry complexes are presented in Table 2.  
A few volatile compounds were not detected on cellulose/raspberry complexes (hexanol, octanol, \(\gamma\)-terpinene, vitispirane, benzyl alcohol, hexanoic acid, _trans_-caryophyllene, myristicin, myristyl aldehyde, \(\beta\)-myrcene, ethyl decanoate and \(\beta\)-cyclocitral) while a few new volatile compounds were detected (menthol, ethyl benzaldehyde, decanol, nonanoic acid, guaiacol, \(\alpha\)-cedrol, benzophenone, hexyl salicate). During the complexation and drying process, secondary compounds can be formed by various reactions in which the original fruit volatiles can be degraded. From the results it can be seen that amount of volatiles highly depended on the amount of cellulose used and the time of complexation. Considering the aldehyde group, ten aldehydes were identified in cellulose/raspberry complexes, namely 2-hexenal, benzaldehyde, octanal, nonanal, 2-nonenal, decanal, ethyl benzaldehyde, 4-propylbenzaldehyde, lilial and hexyl cinnamaldehyde. Among all aldehydes, decanal, with floral-like notes, was determined in the highest amount. Cellulose/raspberry complexes prepared with 7.5% of cellulose for 15 min had 25.98 ug/kg of decanal while complexes prepared with 2.5% using 60 min of complexation had the highest amount of this aldehyde (38.56 ug/kg). Complexes of cellulose/raspberry prepared by 60 min of complexation with the addition of 5% of cellulose had the highest amount of benzaldehyde (8.45 ug/kg), nonanal (18.71 ug/kg), octanal (7.16 ug/kg), 4-propylbenzaldehyde (7.65 ug/kg) and lilial (3.31 ug/kg).