## 2 Results and Discussion
### Volatile Profile
Phenolic compounds increased steadily from 0.22% to 1.11%, adding subtle woody and medicinal notes that enriched the overall profile. Hydrocarbons and other compounds remained minimal throughout the progression. Chemical and solvent-like compounds, such as octane, heptane, dimethylglycol phthalate, and ethylbenzene, remained consistently low across all samples, represented by the dominance of blue hues in the heatmap. Notably, ethylbenzene emerged exclusively in the later samples (S4 and S5), suggesting threshold-dependent detectability or progressive chemical synthesis. The heatmap reveals distinct clusters of compounds, with fruity compounds showing sharp increases in S5, while earthy and spicy compounds maintained intermediate levels. This pattern highlights how dominant fruity and sweet notes overshadow the minor groups as the samples progress. The progressive enhancement in flavor complexity with increasing GF gelling agent concentrations suggests a critical role of the gelling agent in flavor retention and controlled release. GF likely improved the stability and entrapment of volatile compounds, resulting in their elevated concentrations and perceptibility in the final product. This gel-like matrix, combined with the strawberry concentrate, provided a stable base that synergized with fruity, sweet, and wavy volatiles, allowing for the optimal development of dominant sensory attributes. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{
\begin{tabular}{c} **RT** \\ **(min)** \\ \end{tabular} } & \multirow{2}{*}{**Compound** \\ **Name** \\ \end{tabular} } & \multirow{2}{*}{**CAS\#**} & \multirow{2}{*}{**Formula**} & \multirow{2}{*}{**Flavor Description**} & \multicolumn{5}{c}{**Relative**} \\  & & & & & \multicolumn{3}{c}{**Concentration (\%)**} \\ \cline{6-9}  & & & & **S1** & **S2** & **S3** & **S4** & **S5** \\ \hline \multirow{2}{*}{1.973} & \multirow{2}{*}{Octane} & \multirow{2}{*}{589-43-5} & \multirow{2}{*}{C\({}_{8}\)H\({}_{18}\)} & No distinct flavor; typically & & & & \\  & & & & described as gasoline-like or & 0.08 & 0.08 & 0.08 & 0.08 & 0.08 \\ \cline{1-1} \cline{6-9}  & & & & chemical in scent. & & & & \\ \hline \multirow{2}{*}{2.858} & \multirow{2}{*}{2-Pentanone} & \multirow{2}{*}{590-86-3} & \multirow{2}{*}{C\({}_{5}\)H\({}_{10}\)O} & Sweet and fruity aroma with a & & & 0.19 & 0.37 & 0.56 & 0.74 & 0.93 \\ \cline{1-1} \cline{6-9}  & & & solvent-like note. & & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: The volatile profile of drinking jelly made of strawberry fruit concentrate and different concentrations of GF gelling agent. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**RT** **(min)**}} & \multicolumn{2}{c}{**Compound**} & \multirow{2}{*}{**CAS\#**} & \multirow{2}{*}{**Formula**} & \multicolumn{5}{c}{**Flavor Description**} & \multicolumn{5}{c}{**Relative**} \\ \multicolumn{1}{c}{} & & & & \multicolumn{5}{c}{**Concentration (\%)**} \\ \cline{5-10}  & \multicolumn{1}{c}{**Name**} & & & & **S1** & **S2** & **S3** & **S4** & **S5** \\ \hline
3.088 & Ethyl propionate & 2000012-94-5 & C\({}_{5}\)H\({}_{10}\)O\({}_{2}\) & Fruity, pineapple-like flavor. & 0.02 & 0.04 & 0.05 & 0.07 & 0.09 \\ \hline
6.214 & Hexanal & 66-25-1 & C\({}_{6}\)H\({}_{12}\)O & Green, grassy, or leafy aroma. & 0.03 & 0.07 & 0.10 & 0.13 & 0.17 \\ \hline
7.275 & Benzene, ethyl- & 100-41-4 & C\({}_{8}\)H\({}_{10}\) & Sweet, floral, and slightly fruity aroma. & - & - & - & 0.03 & 0.04 \\ \hline
8.573 & Heptane & 590-35-2 & C\({}_{7}\)H\({}_{16}\) & No distinct flavor; chemical or gasoline-like scent. & - & - & - & 0.04 & 0.05 \\ \hline
9.655 & Hexanal, 2-ethyl- & 123-05-7 & C\({}_{8}\)H\({}_{16}\)O & Green and citrusy aroma. & 0.04 & 0.07 & 0.11 & 0.14 & 0.18 \\ \hline
10.779 & Isoamyl alcohol & 123-51-3 & C\({}_{5}\)H\({}_{12}\)O & Fruity and banana-like aroma. & 0.06 & 0.11 & 0.17 & 0.23 & 0.29 \\ \hline
14.848 & Cyclohex- & 2408-37-9 & C\({}_{9}\)H\({}_{16}\)O & Mildly sweet, floral scent.