## 3 Results and Discussion
### Sensory Analysis of Fortified Wheat Breads with SWAP
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c c} \hline
**Volatile** & \multicolumn{4}{c}{**Distilled Solid Wastes**} & \multicolumn{4}{c}{**Breads**} \\ \cline{2-13}
**Compound** & **ORE** & **ROS** & **LEB** & **SPE** & **CON** & **OREI\%** & **ORE2\%** & **ROS1\%** & **ROS2\%** & **LEB1\%** & **LEB2\%** & **SPE1\%** & **SPE2\%** \\ \hline \(\gamma\)-terpinene & - & - & 0.20 & - & - & - & - & - & - & - & - & - & - \\ Inlaiod & - & 1.77 & 0.18 & 9.93 & - & - & - & - & - & - & - & - \\ citorellal & - & - & 0.50 & - & - & - & - & - & - & - & - & - \\ bornol & - & 3.77 & - & 0.78 & - & - & - & - & - & - & - & - \\ terpine-4-cl & 0.52 & 1.41 & - & 1.08 & - & - & - & - & - & - & - & - \\ a-terpine & - & 5.54 & - & 1.08 & - & - & - & 1.07 & 2.17 & - & - & - & - \\ nearl & - & - & 2.76 & - & - & - & - & - & - & - & 54.80 & 58.88 \\ carvone & - & - & 0.80 & - & - & - & - & - & - & - & - & 54.80 & 58.88 \\ gerani & - & 6.04 & - & 1.18 & - & - & - & 4.81 & 6.88 & - & - & - & - \\ gerani & - & - & 5.50 & - & - & - & - & - & - & - & - & - \\ thymomique & - & - & - & - & - & 46.08 & 45.29 & - & - & - & - & - & - \\ thymom & 8.37 & - & - & - & - & 43.82 & 49.47 & - & - & - & - & - & - \\ carvarcol & 7.78 & - & - & - & - & 43.82 & 49.47 & - & - & - & - & - & - \\ a-corone & - & - & 4.36 & - & - & - & - & - & - & - & - & - & 6.26 & 8.21 \\ e-ubrene & - & - & 0.62 & - & - & - & - & - & - & - & - & - & - \\ e-elemene & - & 1.70 & - & - & - & - & - & - & - & - & - & - \\ e-acryloylylene & 3.05 & 37.51 & 39.00 & 3.34 & - & 1.50 & 1.16 & 23.48 & 40.97 & 6.38 & 13.57 & 0.64 & 0.69 \\ e-governe & - & - & 0.58 & - & - & - & - & - & - & - & - & - \\ a-reparome & - & - & 1.10 & 5.07 & - & - & - & - & - & - & - & - \\ a-mandemere & - & - & 1.07 & - & - & - & - & - & - & - & - & - \\ a-humerate & 0.35 & 2.51 & 3.86 & - & - & - & - & - & - & - & - & - \\ g-f-arsecine & - & - & - & 2.22 & - & - & - & - & - & - & - & - & - \\ c-muto-4(15),5-diene & - & - & - & 2.00 & - & - & - & - & - & - & - & 0.78 & 0.54 \\ r-mutoene & - & - & 1.40 & - & - & - & - & - & - & - & 1.12 & 3.40 & 0.89 & 1.94 \\ g-mutoene & - & - & 1.70 & - & - & - & - & - & - & - & - & - \\ c-catalene & - & - & 1.53 & 2.07 & - & - & - & - & - & - & - & - \\ c-adineine & - & - & 5.80 & - & - & - & - & - & - & - & - & - \\ a-cadienne & - & 1.50 & - & - & - & - & - & - & - & - & - & - \\ carvophylline oxide & 1.96 & 3.71 & 1.40 & - & 0.41 & 0.88 & 1.90 & - & - & - & - & - \\ \hline \end{tabular}  
* Compounds with ( ) was below the limit of detection. Values are means of three replicates.  
\end{table} 
Table 5: _Cont._Since the 2% SWAP-fortified bread formulations were not considered acceptable by the consumer panel, the evaluation of specific sensory attributes was conducted only for the 1%-fortified products. The distinct taste and aroma of oregano, rosemary, lemon balm, and spearmint were highly (>5 mean value scores) detectable by the assessors in breads containing the waste residues of the respective MAPs. These findings are in agreement with the instrumental analysis of volatile compounds; i.e., for the ORE-fortified breads (Table 5), high levels of carvacrol, the typical compound of oregano, were detected. Similarly, in SPE samples, the characteristic compound attributed to spearmint flavor, carvone, was also found in high amounts, while in ROS baked products, although the major volatile molecule detected was caryophyllene, some amounts of the typical components of the rosemary aroma, such as 1,8-cineol, bornyl acetate, and a-pinene, were also detected. On the other hand, citronellal, neral, and geranial, which are the major volatile compounds of lemon balm, were not detected in the breads, possibly due to the extremely low yield of lemon balm essential oil (<0.3%), and the major terpenoid found in such products was \(\beta\)-caryophyllene.