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

BMC Chemistry

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

Sensory attribute	Bagels			Mean scores of bagel’s and their aroma models
Sensory attribute	Control	BF₂₄	BF₄₈	BF₂₄	BF₂₄ Model	BF₄₈	BF₄₈ Model
Roasty	3.0 ± 0.21^A	3.0 ± 0.70^A	3.0 ± 0.91^A	3.0 ± 0.42^a	3.0 ± 0.50^a	3.0 ± 0.72^a	3.0 ± 0.23^a
Malty	1.5 ± 0.05^B	2.0 ± 0.23^A	2.0 ± 0.60^A	2.0 ± 0.23^a	1.9 ± 0.14^a	2.0 ± 0.33^a	1.9 ± 0.24^a
Buttery	1.0 ± 0.04^B	1.5 ± 0.02^A	1.5 ± 0.13^A	1.5 ± 0.05^a	1.5 ± 0.25^a	1.5 ± 0.15^a	1.5 ± 0.21^a
Biscuit-like	2.5 ± 0.81^B	2.5 ± 0.33^B	3.0 ± 0.56^A	2.5 ± 0.50^a	2.5 ± 0.71^a	3.0 ± 0.30^a	3.0 ± 0.80^a
Smoky	0.5 ± 0.02^A	0.5 ± 0.01^A	0.5 ± 0.03^A	0.5 ± 0.04^a	0.5 ± 0.12^a	0.5 ± 0.03^a	0.5 ± 0.05^a
Baked potato	0.5 ± 0.01^A	0.5 ± 0.03^A	0.5 ± 0.01^A	0.5 ± 0.02^a	0.5 ± 0.04^a	0.5 ± 0.01^a	0.5 ± 0.03^a

^{A, B, C}^{: a}^{, b, c}Different letters within the same row represents significant differences (p < 0.05) using Duncan’s multiple comparison test (n = 30, 10 panellists with 3 replications)
BF₂₄ 24 h fermented bagel, BF₄₈ 48 h fermented bagel

ISSN: 2661-801X