Impact of Aromatic Extracts on Chemical Profile and Sensory Perception of Bread.

Research background: Aromas are known to influence human stimulation, mood and, consequently, food choices and decision-making. In recent years, there has been growing interest in incorporating natural plant-derived extracts into bakery products, not only for their sensory attributes but also for their potential functional value. Among these, rosemary and almond are recognized for their characteristic aroma profiles and bioactive compounds. Bread serves as an attractive vehicle for integrating functional ingredients that can enhance both consumer appeal and product differentiation. Experimental approach: This work investigates the use of extracts obtained from Results and conclusions: The nutritional composition of the enriched bread showed no substantial differences compared to the control sample, demonstrating that the addition of the extracts did not alter the fundamental macronutrient profile. In terms of chemical composition, fructose, glucose and maltose were detected, and polyunsaturated fatty acids were the most abundant fatty acids. Importantly, consumer evaluations showed that the inclusion of rosemary and almond extracts improved perception of visual appearance, texture and overall acceptability. These findings indicate that incorporating natural extracts can enhance sensory qualities without compromising nutritional integrity. Novelty and scientific contribution: This study provides evidence that natural extracts obtained through SFE-CO