## 2 Results and Discussion
### Volatile Profile  
Table 1 provides the results of volatile compounds across strawberry-fruit-based drinking jelly samples made with varying concentrations of GF gelling agent. The heatmap (Figure 8) provides a clear visual representation of the progression and variation in the relative concentrations of 40 volatile compounds across the drinking jelly samples, complementing the detailed table data. The use of a color gradient in the heatmap, ranging from blue (low concentration) to red (high concentration), allows for quick identification of dominant and less abundant compounds, as well as trends across treatments. GC-MS analysis revealed significant enhancement in the flavor profile, primarily driven by alcohols, esters, and aldehydes, the contributions of which increased consistently with higher GF gelling agent concentrations. As shown in Table 1, the alcohol group was dominant and exhibited the most substantial increase when GF gelling agent concentration increased. 1-Hexanol and 2-ethyl displayed a near-exponential increase, rising from 9.37% in S1 to 46.86% in S5. Similarly, 1-octanol, which contributes waxy and slightly citrus-like aromas, showed significant enhancement. Isoamyl alcohol, which imparts banana-like fruity notes, gradually increased from 0.06% in S1 to 0.29% in S5. Additionally, 1-hexanol contributed to the fresh, green notes of the profile, while 1-octen-3-ol provided earthy undertones, maintaining intermediate levels throughout the progression. Esters emerged as the second-most influential group, substantially increasing from 3.84% in S1 to 16.69% in S5. Within this group,  
Figure 7: Phytochemicals (Ascorbic acid (**A**), total phenolic content (**B**)), DPPH (**C**) and ABTS (**D**) radical scavenging properties of drinking jelly made of strawberry fruit concentrate and different concentrations of GF gelling agent. Note: Different letters of the alphabet in the figure show significant differences. S1–S5 represent the drinking jelly samples prepared with varying concentrations of GF gelling agent: S1 (0.2%), S2 (0.4%), S3 (0.6%), S4 (0.8%), and S5 (1.0%). methyl anthranilate, recognized for its sweet and grape-like aroma, exhibited a notable and consistent increase, starting at 2.23% in S1 and reaching a peak of 11.16% in S5. Long-chain esters showed proportional concentration increments, including hexadecanoic acid methyl ester and heptadecanoic acid methyl ester. Ethyl propionate, contributing a distinct pineapple-like aroma and sweet-fruity notes, complemented the dominant alcohol-driven profile. The interaction between esters and the strawberry concentrate base created a synergistic fruity and sweet flavor that intensified as GF concentration increased. The aldehyde group demonstrated a significant upward trend from 1.89% in S1 to 9.55% in S5. Hexanal, known for its fresh, green aroma, rose from 0.03% to 0.17%, while octadecan, adding wavy undertones, increased from 1.04% to 5.19%. 2_A_-Dimethylbenzaldehyde significantly raised from 0.36% to 1.79%, contributing unique aromatic notes. These variations are clearly visible in the heatmap's color progression from blue to warmer tones. Benzaldehyde and its derivatives played important roles in the overall development of the aromatic profile. Ketones exhibited mild solvent-like and sweet attributes, increasing from 0.75% in S1 to 3.85% in the S5 samples. 2-Furan-carboxaldehyde, with its caramel-like sweet aroma, rose from 0.71% to 3.57%, while 2-pentadecanone showed similar growth patterns. The increase in 1,2-propanediol from 0.27% to 1.34% suggested complex solvent interactions. Carboxylic acids, which impart sour and sharp undertones, increased from 0.59% to 2.95%, ensuring a balanced acidity in the flavor matrix. Terpenoids, recognized for their floral and citrus-like aromas, increased from 0.57% in S1 to 2.82% in S5, with L-\(\alpha\)-terpineol significantly enhancing the floral undertones. The spicy compound rishitin maintained intermediate levels throughout the samples.