Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

<div>Sensory profiles of rye-buckwheat cake without spice (control cake) and rye-buckwheat cakes with selected spices: cloves, nutmeg, allspice, vanilla, cinnamon, and spice mix. o.: attributes of odour; t.: attributes of taste.</div>

Journal of Chemistry

fig2

Figure 2

Figure 2: Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices 

Figure 2 | Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices 