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Table 6 Omission analysis on the bagel aroma models (BF24 and BF48)

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

Odorant groups Aroma note Compounds omitted No of correct judgmentsa
BF24
No of correct judgmentsa
BF48
Significanceb
Acids (M1) Sweaty Acetic acid, butanoic acid, 3-methylbutanoic acid 9/10 9/10 ***
Ketones (M2) Buttery 2,3-Butanedione, acetoin 10/10 10/10 ***
Acetaldehydes (M3) Malty, baked potato, almond-like, biscuit-like, vanilla 2,3-Methylbutanal, methional, benzaldehyde, (Z)-4-heptenal, phenyl acetaldehyde, vanillin 8/10 8/10 **
Alcohols (M4) Malty, bread-like, honey 3-Methylbutanol, 5-methyl-2-furanmethanol, 2-phenyl ethanol 8/10 8/10 **
Phenol (M5) Smoky 4-Vinyl-2-methoxyphenol 7/10 7/10 *
(M6) Sweat, caramel 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 9/10 9/10 ***
(M7) Floral, honey 2-Phenyl ethanol 8/10 8/10 **
(M8) Cooked potato-like Methional 8/10 8/10 **
(M9) Biscuit-like (Z)-4-Heptenal 9/10 9/10 ***
(M10) Bread-like 5-Methyl-2-furanmethanol 10/10 10/10 ***
(M11) Popcorn-like 2-Acetyl-1-pyrroline 10/10 10/10 ***
  1. M1–M11 Models
  2. aNumber of correct judgments from 10 assessors
  3. bSignificance: * significant (α ≤ 0.05); **, highly significant (α ≤ 0.01); ***, very highly significant (α ≤ 0.001)