## 3 Results and Discussion
### Identification of Volatile Compounds in the Formulations  
The flavor and odor of tomato is widely dependent by the tomato varieties, the cultivars conditions, the stage of ripeness, the harvesting, the processing and storage [19; 21]. Tomatoes contain several volatile compounds responsible for the aroma [19; 32], but the processing of this feedstock may change the composition of aroma volatile compounds, and consequently the organoleptic properties. In this work the tomato waste was initially lyophilized, and the LEE was extracted through SFE at 60 \({}^{\circ}\)C/500 bar, for being later incorporated into different formulations. The crop conditions of tomato, harvesting, storage as well as the extraction method, which use temperature and may promote the evaporation of some volatile compounds or the formation of new compounds [33] are some explanation by the absence or presence of some volatile compounds in the LEE, which has never been described in the literature. [PERSON] et al. (2007) demonstrated that the concentration of (Z)-3-Hexenal, one of main aroma-active compounds responsible for the aroma of fresh tomato, decreased when the tomato is processed, while the amount of furfural increased. Besides that, volatile compounds such as gerani, benzyl alcohol and 6-metyl-5-hepten-2-one have been found in tomato processing products (juice, paste, puree and canned diced tomatoes), but in less amount than in fresh tomatoes [34]. [PERSON] et al. (2018) also demonstrated that during the tomato processing some compounds may be formed and some volatile compounds could be lost by evaporation [33]. Some of the volatile compounds expected for the tomato extract were not found, maybe because their concentration was below the limit of detection when analyzed by gas chromatography-mass spectrometry (GC-MS). The identification of volatile compounds in the LEE and formulations (microemulsions and macroemulsions) was performed through SPME-GC-MS analysis, using two columns with different polarities, one with an intermediate polarity (5-MS column) and another polar (Wax column), enabling different interactions of volatile compounds with both stationary phases and a greater coverage in the detected number of compounds. Some important volatile compounds, usually described in the literature for fresh tomato and its processing products, were not identified in LEE analysis, namely, (Z)-3-Hexenal, (E)-2-hexenal, 3-methylbutanal, 1-octen-3-one, methanol and 1-penten-3-one [19; 35]. On the other hand, the GC-MS analysis allowed the identification of volatile compounds in the free LEE (1-nitropemente, 2,3-butanediol, 1-pentanol, (Z)-2-penten-1-ol, phenylacetaldehyde, methyl salicate, furfuryl alcohol and 4-methyl-5H-furan-2-one; data not shown) but not in the ME and macroemulsions formulations. Since this work aims to identify the volatile compounds of free LEE that are responsible for the smell of LEE-ME and LEE-macroemulsions, only the volatile compounds that were simultaneously identified in the LEE-ME and LEE-Macro will be mentioned. The compound 2-phenoxyethanol was identified in small amounts in LEE; however, it presented the highest relative area in the LEE-Macro and Unl-Macro formulations. The identification of this compound is related with the presence of phenoxyethyl caprylate, an ester of 2-phenoxyethanol used  
Figure 6: Sensorial analysis of the color in ME (**A**) and macroemulsions (**B**) evaluated by the 25 untrained volunteers. as an emollient for the preparation of the emulsion oily phase. The library used for the identification of volatile substance in the GC-MS analysis did not contain phenoxyethyl caprylate, and therefore, it only allowed the identification of compounds with similar structures, in this case, the 2-phenoxyethanol. The identified volatile compounds responsible for the odor of Unl-ME and LEE-ME are described in Table 1. Through this analysis it was possible to identify dodecane (with the highest relative area) and D-limonene, either in LEE-ME and Unl-ME.