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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)