https://doi.org/10.17113/ftb.63.04.25.9191

Article in press

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

Liege A. Pascoalino¹, Eliana Pereira¹, Elisabete Ferreira², Júlia C. Kessler^1,3, Madalena M. Dias³, Vanessa Vieira⁴, Andreia Afonso⁴, Cristina Gallego⁵, Manuel Gómez⁵, Isabel M. Martins^3* and Lillian Barros^1*

¹CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

²Pão de Gimonde, M. Ferreira & Filhas, LDA, EN218, n° 3798, 5300-553, Gimonde, Portugal

³LSRE-LCM, ALiCE, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal

⁴Deifil Technology Lda., Rua do Talho 80, 4830-704 Póvoa de Lanhoso, Portugal

⁵Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 13 May 2025

Accepted: 15 November 2025

Keywords:

functional food; natural aromas; rosemary extract; almond extract; consumer acceptability; sensory evaluation

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

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 investigated the use of extracts obtained from Rosmarinus officinalis L. leaves and Prunus dulcis (Mill.) D. A. Webb fruits via supercritical CO₂ extraction (SFE-CO₂) as functional food ingredients for breadmaking. Three groups of bread samples were prepared: (i) bread without any functionalizing element, the control sample, (ii) bread containing rosemary extract (40 µL/kg), and (iii) bread containing almond extract (10 µL/kg). Consumer perception of the baked products was evaluated through acceptability tests. The nutritional profile was determined using AOAC methodologies, and the chemical profile was assessed by chromatographic analysis.

Results and conclusions. The nutritional composition of the enriched breads 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 revealed 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-CO₂ extraction can be successfully integrated into bread formulations to enhance sensory appeal while maintaining nutritional stability. The novelty lies in the use of rosemary and almond extracts as functionalizing elements in a staple food matrix, demonstrating their potential to contribute to the development of functional bakery products. This approach provides a sustainable method for diversifying bread formulations, aligning with consumer demand for foods that combine tradition, innovation, and health.