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Table 4 The mean scores of the six attributes for the three bagels and the aroma models generated. (Supplementary)

From: Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

Sensory attribute Bagels Mean scores of bagel’s and their aroma models
Control BF24 BF48 BF24 BF24 Model BF48 BF48 Model
Roasty 3.0 ± 0.21A 3.0 ± 0.70A 3.0 ± 0.91A 3.0 ± 0.42a 3.0 ± 0.50a 3.0 ± 0.72a 3.0 ± 0.23a
Malty 1.5 ± 0.05B 2.0 ± 0.23A 2.0 ± 0.60A 2.0 ± 0.23a 1.9 ± 0.14a 2.0 ± 0.33a 1.9 ± 0.24a
Buttery 1.0 ± 0.04B 1.5 ± 0.02A 1.5 ± 0.13A 1.5 ± 0.05a 1.5 ± 0.25a 1.5 ± 0.15a 1.5 ± 0.21a
Biscuit-like 2.5 ± 0.81B 2.5 ± 0.33B 3.0 ± 0.56A 2.5 ± 0.50a 2.5 ± 0.71a 3.0 ± 0.30a 3.0 ± 0.80a
Smoky 0.5 ± 0.02A 0.5 ± 0.01A 0.5 ± 0.03A 0.5 ± 0.04a 0.5 ± 0.12a 0.5 ± 0.03a 0.5 ± 0.05a
Baked potato 0.5 ± 0.01A 0.5 ± 0.03A 0.5 ± 0.01A 0.5 ± 0.02a 0.5 ± 0.04a 0.5 ± 0.01a 0.5 ± 0.03a
  1. A, B, C: a, b, cDifferent letters within the same row represents significant differences (p < 0.05) using Duncan’s multiple comparison test (n = 30, 10 panellists with 3 replications)
  2. BF24 24 h fermented bagel, BF48 48 h fermented bagel