Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients
The potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and
supercritical fluid extraction using carbon dioxide (SFE-CO2), followed by a series of analysis: quantification by
GC-MS, sensory perception and description, and cytotoxicity against Vero cells. The extracts shown abundancy of
α-pinene, eucalyptol, S-verbenone and camphor, contributing for the green, fresh, citric, and woody as main
sensory notes. The odour threshold (ODT) value (less than 3.0 × 10- 3 μg⋅mL- 1) and the cytotoxic potential (ca.
220 μg∙mL- 1) defined the concentration range for food application. The most promising extract was added to
bread doughs and the final volatile profile was characterised by GC-MS through HS-SPME over time. Among the
34 compounds found, furfural showed an evident contribution in the bread crust aroma, which persisted over
four hours of storage, contributing to a pleasant bread fragrance according to the evaluators. This study aims to
represent a stepping stone for the use of natural aromas as ingredients for the development of innovative food
products.
