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

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.

This work investigates the use of extracts obtained from Rosmarinus officinalis L. leaves and Prunus dulcis (Mill.) D. A. Webb fruits using 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.

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.

This study provides evidence that natural extracts obtained through SFE-CO₂ 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.