Fig. 3From: Characterization of the key aroma compounds in three types of bagels by means of the sensomics approacha Aroma profiles of bagels; control bagels (blue line), 24Â h fermented bagels (red line) and 48Â h fermented bagels (green line). b A comparative aroma profiles of 24Â h bagels (red colour) and its aroma model (green colour). c Aroma profiles of 48Â h bagel (red colour) and its aroma model (green colour)Back to article page