Sensory properties and aromatic composition of baked snacks containing brewer's spent grain

► Addition of 10% BSG increased the fibre content of the snacks two-fold. ► Baked snacks containing 10% BSG had similar texture and cellular structure as the control. ► Crispy slices containing 10% BSG were highly acceptable by the panellists. ► BSG affected the generation and release of volatile compounds.