Bread flavors

Bread flavor comes from multiple of chemicals.
List of available ones:
2-Acetyl-1-pyrroline (2AP): A crucial compound for the toasted, popcorn-like aroma of the crust.
Aldehydes (e.g., (E)-2-nonenal, hexanal): Give the characteristic “bread crumb” smell.
2,3-Butanedione (Diacetyl): Adds buttery notes to the flavor.
Methional: Contributes a potato-like scent.
Maltol & Isomaltol: Found in the crust, offering sweet, caramel-like notes.
Alcohols & Esters.