## 3 Results and Discussion
### Aroma Profile of Fortified Wheat Breads with SWAP  
The volatile compounds found in SWAP solid wastes, as well as the aroma profile of the control and SWAP-fortified breads, are presented in Table 5. In the control bread sample, the most abundant volatile compound that is responsible for the characteristic aroma of bread was the 1-butanol-3-methyl. Among other alcohols, 1-butanol-2-methyl, hexanol, and phenethyl alcohol were also important for bread aroma, derived from baker's yeast alcoholic fermentation, providing fruity, malty, and floral aroma notes to wheat bread ([PERSON] et al., 2017; [PERSON] et al., 2018; [PERSON] et al., 2019; [PERSON] et al., 2019). Aldehydes such as hexanal, heptanal, and benzaldehyde, derived from the oxidation of fatty acids and microorganic metabolism during fermentation, usually are \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Analyytes** & **ORE** & **ROS** & **LEB** & **SPE** \\ \hline CA & 0.25 \(\pm\) 0.00 & 0.28 \(\pm\) 0.06 & 0.28 \(\pm\) 0.03 & 0.25 \(\pm\) 0.03 \\ RMA & 17.42 \(\pm\) 0.81 & 21.29 \(\pm\) 0.47 & 54.10 \(\pm\) 2.26 & 25.02 \(\pm\) 2.98 \\ SALB & 4.80 \(\pm\) 0.03 & - & - & 0.19 \(\pm\) 0.02 \\ SALA & 1.11 \(\pm\) 0.07 & 0.90 \(\pm\) 0.05 & 0.32 \(\pm\) 0.03 & 2.56 \(\pm\) 0.09 \\ LITHA & - & - & 5.82 \(\pm\) 0.46 & 0.24 \(\pm\) 0.01 \\ SALI & - & - & - & 4.04 \(\pm\) 0.13 \\ \hline Total Pas & 23.58a & 22.47a & 60.52c & 31.30b \\ \hline CARV & 26.00 \(\pm\) 0.92 & - & - & - \\ CARO & - & 23.95 \(\pm\) 0.17 & - & - \\ CARA & 2.48 \(\pm\) 0.04 & 203.00 \(\pm\) 1.06 & 1.98 \(\pm\) 0.07 & 2.05 \(\pm\) 0.07 \\ \hline Total PTs & 28.45b & 226.95c & 1.98a & 2.05a \\ \hline VIC & 2.68 \(\pm\) 0.07 & 0.14 \(\pm\) 0.01 & 0.07 \(\pm\) 0.02 & 0.12 \(\pm\) 0.01 \\ API & 0.04 \(\pm\) 0.00 & - & - & - \\ LUTICI & 0.09 \(\pm\) 0.01 & 0.04 \(\pm\) 0.00 & 0.08 \(\pm\) 0.02 & 0.93 \(\pm\) 0.12 \\ LUTRU & - & - & 1.30 \(\pm\) 0.14 \\ NAR & 0.22 \(\pm\) 0.09 & - & - & - \\ ERD & 0.49 \(\pm\) 0.01 & - & - & - \\ HESP & - & 0.14 \(\pm\) 0.01 & 0.03 \(\pm\) 0.00 & 0.85 \(\pm\) 0.16 \\ TAX & 0.62 \(\pm\) 0.02 & - & - & - \\ VER & 0.24 \(\pm\) 0.07 & 0.21 \(\pm\) 0.00 & nd & 0.74 \(\pm\) 0.06 \\ \hline Total FLAVs & 4.37c & 0.87a & 0.89a & 3.94b \\ \hline Total PCs & 56.41b & 250.29d & 63.39c & 32.52a \\ \hline \hline \end{tabular} All analytes are expressed in my g’ dried post-distillation solid waste residue. Symbols correspond to: lower than the limit of quantification (\(\cdot\)); cardiac acid (CA); rosmarinic acid (RMA); salvianic acid B (SALB); salvianic acid A (SALA); lithospheric acid A (LITHA); salvianic acid isomer (SAL); caroxval (CARV); caroxsol (CARO); caroxsol (CARO); caroxsol (CARO); caromie acid (CARO); apientia (API); luteolu-7-O-glucose (LUTICI); luteolu-7-O-trinoside (LUTRU); nartingen (NAR); eriodyroid (ERD); sheepti (HESP); taxifolin (TAX); verabscoside (VER); Phenolic acids (PAs); Phenolic terpenoids (FLAVs); Phenolics (PCs). Values are means of three replicates. Mean values with different letter in the same row are significantly different (Tukey’s test, \(p<0.05\)).  
\end{table} 
Table 3: Major phenolic compounds (mg/g) quantified in the free extracts of dried post-distillation solid waste residues of oregano (ORE), rosensory (ROS), lemon balm (LEB), and spearmint (SPE). linked to grass, rancid, and fatty off-flavors, but also to fruity, almond, and sweet pleasant flavor notes; these volatile compounds are often detected in wheat and gluten-free breads and largely contribute to their aroma [51; 52; 53; 54]. With regard to SWAP samples, \(\beta\)-caryophyllene was the most abundant compound in ROS and LEB solid wastes, reaching 37.5 and 39.0% of the total volatile compounds, respectively, followed by 1,8-cineole (eucalypt), bornyl acetate, and \(\alpha\)-terpineol in ROS and germacrene D, and \(\delta\)-cadinene in LEB (Table 5).