## 3 Results
### Flavor Compounds and Flavor Profile of Formulated Aggregates
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Samples** & **L\({}^{\star}\)** & **a\({}^{\star}\)** & **b\({}^{\star}\)** & **\(\Delta\)E** & **\({}^{\circ}\)h** & **C\({}^{\star}\)** \\ \hline Cas & 92.03 \(\pm\) 0.01 * & \(-\)1.4797 \(\pm\) 0.03 * & 12.28 \(\pm\) 0.02 * & 96.81 \(\pm\) 0.05 * & 12.37 \(\pm\) 0.02 * \\ Cas2\%,TC & 51.68 \(\pm\) 0.15 * & 19.21 \(\pm\) 0.08 * & 7.19 \(\pm\) 0.01 * & 45.63 & 20.53 \(\pm\) 0.09 * & 20.51 \(\pm\) 0.07 * \\ Cas6\%,TC & 56.11 \(\pm\) 0.10 * & 14.79 \(\pm\) 0.06 * & 5.47 \(\pm\) 0.01 * & 40.01 & 20.29 \(\pm\) 0.11 * & 15.77 \(\pm\) 0.05 * \\ \hline \hline \end{tabular}  
* Cas—dairy protein matrix; TC—tart cherry juice. Values in the same column labeled with different letters (*–c) were statistically different.  
\end{table} 
Table 3: Parameters of color of the dairy protein matrix and formulated aggregates. higher adsorption was achieved when a lower amount (2%) of protein matrix was used for complexation. Of the alcohols, five were identified in tart cherry juice (2-ethyl-1-hexanol, benzyl alcohol, phenethyl alcohol, decanol and perillyl alcohol) and three in the protein matrix (octen-3-ol, 2-ethyl-1-hexanol and 1-octanol). In the formulated aggregates, five compounds were identified, namely 2-ethyl-1-hexanol, benzyl alcohol, 1-octanol, decanol and perillyl alcohol, meaning that phenethyl alcohol from juice was not adsorbed on the protein matrix and that octen-3-ol was lost from the protein matrix during complexation. Next to benzaldehyde, benzyl alcohol and phenethyl alcohol are also very important compounds that contribute to the overall flavor of the tart cherry. While benzyl alcohol was adsorbed on the protein matrix (with higher adsorption observed when 2% of the protein matrix was used for complexation), phenethyl alcohol was not adsorbed at all. Terpenes are generally very important fruit flavor contributors. Twelve flavor compounds from this group were identified in tart cherry juice (D-limonene, \(\alpha\)-terpinolene, linalool, \(\alpha\)-campholenal, nerol, geraniol, vitsiprane, eugenol, \(\alpha\)-ionol, \(\beta\)-damascenone, \(\alpha\)-ionone and \(\beta\)-ionone), while in protein matrix, only 3 of them (geraniol, trans-chariophyllene and \(\beta\)-ionone) were identified. Seven terpen were identified in formulated aggregates, namely D-limonene, linalool, geraniol, eugenol, \(\alpha\)-ionol, \(\alpha\)-ionone and \(\beta\)-ionone, which mostly originated from juice, with the exception of geraniol. Comparing the impact of protein matrix amount during complexation, it can be concluded that all terpen adsorbed in higher amounts when a lower amount (2%) of the matrix was used for complexation, with the exception of D-limonene. Several esters were also identified in the samples: 2-ethylhexyl acetate, ethyl benzoate and ethyl decanoate in tart cherry juice and ethyl decanoate in the protein matrix. Interestingly, none of those esters were identified in the formulated aggregates. On the contrary, probably due to the transformation of other compounds, methyl acetate was determined in aggregates with a higher concentration when 2% of protein matrix was used for complexation.