## 3 Results and Discussion
Volatile Compound Profile of Bread Prepared with Different Quantities of Untreated and Extruded/Fermented Wheat Brain  
The VC found in the breads prepared with different quantities of untreated and extruded/fermented wheat bran are shown in Table 4. Considering all bread samples, the predominant VC were ethanol; 1-butanol, 3-methyl-; 1-hexanol; furfural; 3-furanmethanol; and phenethyl alcohol, and the lowest content of ethanol; 1-butanol, 3-methyl-; pyrazine, 2-ethyl-6-methyl-; furfural; and 2-furancarboxaldehyde, 5-methyl- was established in control bread group samples (except for 2-furancarboxaldehyde, 5-methyl-, the content of which was similar in control samples to that in bread prepared with 5% untreated wheat bran). Comparing breads prepared with untreated and extruded/fermented wheat bran, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found in all breads prepared with extruded/fermented wheat bran. However, a higher content of 1-butanol, 3-methyl-; 1-hexanol; and 3-nonen-1-ol, (Z) was established in breads prepared with untreated wheat bran than in breads prepared with extruded/fermented wheat bran. Strong and very strong positive correlations were found between the overall acceptability of bread samples and the VC: pyrazine, 2-ethyl-6-methyl-; pyrazine, 2-ethyl-3-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; 2-furancarboxaldehyde, 5-methyl-; and maltol (Table 4). Meanwhile, strong and very strong negative correlations were established between the overall acceptability of bread samples and the VC: 1-hexanol; formic acid, heptyl ester; 2-propanol, 1-(2-methoxy-1-methylethoxy)-; 1-octanol; 3-nonen-1-ol, (Z)-; propanoic acid, 2-methyl-, 3-hydroxy-2,4,4-trimethylpentyl ester; propanoic acid, 2-methyl-, 2,2-dimethyl-1-(2-hydroxy-1-methylyl) propyl ester; 2(3H)-furanone, dihydro-5-pentyl-; and indole. Similar tendencies were established with the emotion 'happyy' and VC content, and very strong and strong positive correlations were found between the emotion 'happyy' and the VC: pyrazine, methyl-; pyrazine, 2-ethyl-6-methyl-; pyrazine, 2-ethyl-3-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; 3-furanmethanol; and maltol. Strong and very strong negative correlations were established between the emotion 'happyy' and the VC: 1-hexanol; nonanal; formic acid, heptyl ester; 2-propanol, 1-(2-methoxy-1-methylethoxy)-; 1-octanol; butanoic acid; 3-nonen-1-ol, (Z)-; propanoic acid, 2-methyl-, 3-hydroxy-2,4,4-trimethylpentyl ester; propanoic acid, 2-methyl-, 2,2-dimethyl-1-(2-hydroxy-1-methylethyl) propyl ester; 2(3H)-furanone, dihydro-5-pentyl-; p-cresol; indole; and 1H-indole, 3-methyl-. Pyrazines are heterocyclic compounds responsible for a 'roasted-like' flavor in food, and furfural possesses a sweet, woody, almond, baked bread odor, as well as a sweet, woody, bread, nutty, caramel-like taste with a burnt stringent nuance. The ethanone, 1-(2-furanyl)- odor type is described as high-strength balsamic (sweet, balsamic, almond, cocoa, caramel-like, coffee). A negative correlation was also found between overall acceptability and 1-hexanol, the odor of which is described as pungent, etherial, fusel oil, fruity, alcoholic, and sweet with a green top note. In addition, a negative correlation was found between overall acceptability and formic acid, which is one of the main VC in black tea and in acid-hydrolyzed soy sauce. A negative influence on overall acceptability was shown by 1-octanol, the odor of which is described as waxy, green, citrus, aldehyde, and floral with a sweet, fatty, coconut nuance, as well as by 3-nonen-1-ol, (Z)-, the odor of which is associated with fresh, waxy, green melon, rind, and tropical mushroom, and by propanoic acid, 2-methyl-, 2,2-dimethyl-1-(2-hydroxy-1-methylyl) propyl ester, the odor of which is described as etherial, diffusive, fruity, sweet, and tutti-fruitti.