I didn't say I can't distinguish, I'm saying the word is wildly misleading.
Leavened bread is made by taking some flour, yeast, and water, and letting the yeast grow so the waste it makes turns the dough light and fluffy, and then baking it.
If you don't add a preservative to this, you'd better eat it quickly, because otherwise a fungus that produces a precursor to LSD will quickly grow on it (ergot is all over the place, and it really likes bread), and even if you don't get high, the alkaloids can poison you.
The yeast is a whole complex thing with bajillion chemicals all by itself, because life is like that.
The flour is from taking wheat etc. kernels and grinding them in what is one of our earliest industrial processes.
The wheat etc. have been selectively bred for countless generations and are now different from their wild relatives; and again, like the yeast, being alive they're full of things like "aneurine", "Pyridoxal 5'-phosphate", and "N-(4-{[(2-amino-4-oxo-1,4-dihydropteridin-6-yl)methyl]amino}benzoyl)-L-glutamic acid" and that's more than fine, it's vital, and we'd want to put them in if they were missing.
(Those three chemicals sound a whole lot friendlier when I use their common names; but biochemistry is too complex for every chemical to get an approachable friendly name even when they're vital — a quick search suggests you'd die without the N-Acetylaspartylglutamate in your brain, and that it has no non-systemic name).
And that fresh baked bread smell?
> The most aroma active compounds identified were 3-methylbutanal, (E)-2-nonenal, 3-methyl-1-butanol, and 2,3-butanedione
