## 3 Results
### Flavor Compounds and Flavor Profile of Formulated Aggregates  
The identified flavor compounds of all samples and their properties are presented in Table 4. Flavor compounds of tart cherry juice, dairy protein powder and formulated aggregates were determined by GC-MS (Table 5) and compounds were grouped into aldehydes and ketones, alcohols, terpenes and esters. Tart cherry juice is rich in flavor compounds; however, during its complexation with dairy protein powder and the formulation of aggregates, partial adsorption of fruit flavor compounds onto the protein matrix occurred. Dairy protein powder also contained some flavor compounds, so the final flavor of the formulated aggregates was the combination of the flavors of both applied ingredients. However, some flavor compounds of the initial ingredients were completely lost during the complexation and formulation of the aggregates. Additionally, it was observed that the amount of protein matrix used for complexation affected the adsorption of flavor compounds. In tart cherry juice, 13 flavor compounds from the aldehyde and ketone groups were detected; in protein powder, nine were detected; and in formulated aggregates, only six were detected. Tart cherry juice contained hexanal, 2-heptanone, heptanal, benzaldehyde, 1-octen-3-one, 6-methyl-5-hepten-2-one, nonanal, decanal, 4-propylenaldehyde, dodecanal, geranylacetone, myristaldehyde and hexylcinnamal. The protein matrix contained some of the same flavor compounds as tart cherry juice (hexanal, benzaldehyde, nonanal, decanal, geranylacetone, myristaldehyde and hexylcinnamal) but also two compounds that were not identified in juice (octanal and lilliard). In formulated aggregates, only six compounds from this chemical group were identified. Hexanal, benzaldehyde, nonanal, decanal and geranylacetone originated from both initial ingredients and octanal and lilliard from the protein matrix. Hexanal was identified in both initial ingredients and in formulated aggregates, and it was determined that its concentration in formulated aggregates was higher than in the initial ingredients. Probably, alongside the adsorption of hexanal onto the protein matrix, the transformation of other compounds into it also occurred. A similar effect was observed for octanal that originated from the protein matrix. Additionally, this compound was found in a higher concentration when a higher amount (6%) of protein matrix was used for complexation. The remaining aldehydes and ketones in the formulated aggregates were determined in lower concentrations than in the initial ingredients. Benzaldehyde, which is one of the key flavor compounds of the overall flavor of tart cherries, was identified in all samples. Comparing its adsorption on the protein matrix, it is evident that \begin{table}
\begin{tabular}{c c c} \hline \hline
**Phenolic Compounds** & **Cas2\%,TC** & **Cas6\%,TC** \\ \hline Cyanidin-3-glucosyl-rutinoside * & 504.66 \(\pm\) 6.21 * & 458.72 \(\pm\) 3.81 * \\ Cyanidin-3-rutinoside & 783.09 \(\pm\) 15.96 * & 675.45 \(\pm\) 3.08 * \\ Rutin & 259.79 \(\pm\) 1.75 * & 209.02 \(\pm\) 0.74 * \\ Quercetin & 89.57 \(\pm\) 1.44 * & 79.33 \(\pm\) 0.82 * \\ Nechlorogenic acid & 352.90 \(\pm\) 9.48 * & 159.88 \(\pm\) 0.80 * \\ Chlorogenic acid & 470.23 \(\pm\) 14.48 * & 186.44 \(\pm\) 1.32 * \\ \(p\)-Cumaric acid & 559.40 \(\pm\) 6.80 * & 454.07 \(\pm\) 1.68 * \\ \(p\)-Cumaric acid derivate ** & 927.04 \(\pm\) 13.34 * & 626.51 \(\pm\) 0.98 * \\ (–)-Epicatechin & 1156.63 \(\pm\) 30.92 * & 249.26 \(\pm\) 7.35 * \\ \hline \hline \end{tabular}  
* Cas—dairy protein matrix; TC—tart cherry juice; *—tentatively identified and quantified using cyanidin-3-rutinoside calibration curve; *—tentatively identified and quantified using \(p\)-coumaric acid calibration curve. Values in the same row labeled with different letters (*,*) were statistically different.  
\end{table} 
Table 2: Individual phenolic compounds that were identified and quantified in formulated aggregates (mg/kg).