Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients

Abstract

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.