Table 3 Concentrations, odour thresholds and odour activity values (OAVs) of key aroma compounds (FD factor ≥ 16) in cold fermented bagels

300 ± 2.0^c

480 ± 2.0^b

510 ± 2.0^a

710 ± 5.1^c

11,800 ± 12.0^b

12,950 ± 15.5^a

164 ± 2.1^c

321 ± 2.1^b

434 ± 2.0^a

113 ± 1.0^c

201 ± 1.0^b

317 ± 1.0^a

1140 ± 4.5^c

1245 ± 5.0^b

1276 ± 4.0^a

647 ± 3.1^c

1126 ± 7.8^b

1364 ± 10.0^a

101 ± 1.0^b

126 ± 1.0^a

124 ± 1.0^a

30 ± 0.2^c

54 ± 0.2^b

76 ± 0.2^a

64 ± 1.0^c

276 ± 2.1^b

314 ± 2.0^a

16 ± 0.1^c

24 ± 0.1^b

43 ± 0.1^a

17 ± 0.1^ab

19 ± 0.1^a

18 ± 0.1^a

174 ± 3.0^c

920 ± 4.5^b

1121 ± 6.0^a

46 ± 0.1^c

52 ± 0.1^b

58 ± 0.1^a

51 ± 0.1^c

135 ± 0.2^b

234 ± 0.2^a

171 ± 1.0^c

186 ± 1.0^b

193 ± 1.0^a

234 ± 2.0^c

347 ± 2.1^b

453 ± 3.0^a

115 ± 1.0^c

176 ± 2.0^b

182 ± 2.1^a

15 ± 0.0^b

18 ± 0.1^a

17 ± 0.1^a

1101 ± 5.0^c

1134 ± 5.0^b

1512 ± 5.0^a

87 ± 2.1^c

102 ± 2.0^b

116 ± 2.0^a

146 ± 2.0^c

305 ± 2.1^b

512 ± 4.0^a

56 ± 0.1^c

73 ± 0.1^b

95 ± 0.1^a