Abstract
Abstract The sensory properties and volatile composition of bread flavour were measured to allow improved understanding of perceived bread freshness. Twenty bread varieties consisting of specialty breads ( n = 10) and commercial breads ( n = 10) were evaluated by descriptive sensory analysis, and volatile composition of all breads was measured by proton transfer reaction mass spectrometry (PTR-MS). The specialty breads ( n = 10) studied had been evaluated by consumers, and perceived freshness was known. All sensory attributes and 33 mass ions representative of the PTR-MS spectra significantly ( p
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