The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxidative stability and volatile composition of the organogels. The results show that organogels with beeswax had lower levels of solid fat content, melting point and firmness than sunflower wax counterparts. The microphotographs revealed that beeswax organogels had spherical crystals while sunflower wax organogels continued need-like crystals, but both organogels continued crystallized a' polymorph. All organogels maintained their oxidative stability during storage. Quantitative descriptive analysis results were consistent with these findings that the organogel structure and properties were similar to breakfast margarine. The main volatile components of the organogels with added strawberry aroma were ethyl acetate, ethyl butanoate, ethyl-2-methyl butanoate, D-limonene, ethyl caproate; banana-aroma were isoamyl acetate, isoamyl valerianate, ethyl acetate; and butter-aroma were 2,3-butanedione, 3-hydroxy-2-butanone. These volatile components were not only detected in the fresh samples but also at the end of the storage period. Sensory definition terms were matched with the sensory descriptors of the detected volatiles. In conclusion, the new organogels were shown to be suitable for food product applications.