## 3 Results and Discussion
### Sensory Analysis of Fortified Wheat Breads with SWAP
Additionally, for the LEB breads, it appeared that terpenoids had the  
Figure 7: Overall acceptability (**a**), distinct aroma and taste of the plants from which originated the post-distillation solid waste residues (**b**) and sensory attributes (**c**) of wheat breads fortified with 1 and 2% oregano (ORE), rosemary (ROS), lemon balm (LEB) and spearmint (SPE) post-distillation solid waste residues; in the Boxplot charts, the interquartile range of values, from 25 th to 75 th per-centile, is represented by the “Boxes”. Median values are symbolized by ‘-’, mean values are symbolized by ’-’, whereas the highest value is shown by the ‘upper bars’ and the lowest value is shown by the ‘lowest bars’. lowest contribution in the total volatile compounds compared to the other SWAP-fortified breads. Thus, LEB1% bread displayed the lowest mean values for its distinct aroma and taste, and ORE and ROS were the highest (Figure 7b). The latter, in combination with the high overall acceptability scores recorded for the ORE1% and ROS1% breads (Figure 7a), might indicate that oregano and rosmeary aroma and taste, although they were intense for these products, are quite pleasant and acceptable to the assessors. These findings further suggest that substituting even a small amount of 1% of wheat flour with solid post-distillation residues of MAPs is sufficient to impart the characteristic taste and aroma of these plants (Figure 7b). Therefore, for all SWAP-fortified breads at 1% levels, the obtained scores for wheat aroma and taste attributes showed low intensity, and it seemed to have been replaced by the distinct aroma and taste of the respective MAPs from which the solid residues have been; i.e., all SWAP-containing products obtained high scores for 'non-wheat aroma and taste' perception (Figure 7c). The LEB1% bread had the mildest non-wheat aroma and taste among the SWAP-containing products. This is in agreement with the lowest score obtained by this particular product (Figure 7b) as well as the lowest levels of terpenids among the fortified products and the predominance of 1-butanol-3-methyl, the major volatile component of control bread, in the volatile profile of LEB breads (Table 5). Unfortunately, a bitter taste was noted in all wheat flour-SWAP composite breads (Figure 7c), which was the reason that assessors found the products unpleasant with a 2% supplementation level (Figure 7a). However, the bitterness was not very intense at 1% SWAP and did not lead the assessors to reject the samples; among the fortified breads, the less bitter was the product with lemon balm waste. The highest score for bitter taste was given for the ROS-containing bread, probably due to the high levels of bitter deterpenes, carnosol, and carnosic acid [61] that was found in this baked product (Table 3). Moreover, the assessors identified a darker crust and crumb color in all fortified breads with the post-distillation MAPs waste residues, compared to the control sample, with the ORE1% sample presenting the darkest color for both crust and crumb (Figure 7c). Similar findings were obtained using instrumental analysis as well (Figure 1).