There is a need to develop a simple, cost-effective and feasible method for assessing the deliciousness of bread. This study used metabolome analysis methods, a promising new method for assessing the quality of food products, to evaluate the deliciousness of bread. A round top bread, which is a typical white pan bread, was used as the model. Gas chromatography-mass spectrometry data and sensory evaluation scores were compared. The results showed that the quantity of monosaccharides and urea in bread were responsible for the deliciousness of bread. In particular, urea has the potential to be used as an assessment marker to determine the deliciousness of bread as it is produced by baker’s yeast and is closely assoaciated with quality.