What compounds are responsible for bread crust or toast aromas?
Very complex sensory impressions can result from the combined effect of wine and oak aroma components. “Complex” descriptors, however, can usually be divided into simpler terms, which can be associated with known wood aroma compounds. For example, a bread crust or toast character might be described as having yeasty flavors imparted by yeast byproducts, caramelized tones from carbohydrate byproducts such as furfural and 5-methyl-furfural, and smoky aromas from guaiacol and 4-methyl-guaiacol.
