Aroma Profile and Quality Assessment of Sourdough Bread Enriched with Cherry Laurel (Prunus laurocerasus L.) Fruit Juice Using GC-MS

This study explores the potential of cherry laurel (Prunus laurocerasus L.) fruits as a natural fermentation starter in sourdough bread production. Sourdoughs were developed using two local cherry laurel varieties, “Ham” and “Has,” and incorporated into bread formulations at 5%, 10%, 15%, and 20% (w/w) relative to flour weight. The resulting sourdough and bread samples were evaluated for their physicochemical properties, including pH, titratable acidity (TTA), baking loss, moisture content, water activity (aw), texture, crumb colour, and aroma compounds.