Optimised extraction methods are required to better understand the impact of volatile compounds on the physical and organoleptic attributes of baked confectionary products (cakes, etc.). This is especially relevant with an increased focus on the reformulation of such products to aid in the reduction of diet-related chronic diseases. Headspace solid-phase microextraction (HS-SPME) has become one of the most widely used extraction techniques for volatile profiling of foods and beverages, mainly because it is very automatable, has a high sample throughput, is solvent-free and multiple fibre phases are available to target a wide range of volatile organic compounds. This study used response surface methodology to optimise HS-SPME parameters for the extraction of volatiles in baked confectionary products. After HS-SPME fibre selection, a central composite design was used to evaluate the effect of incubation time, extraction time and extraction temperature on 18 selected volatile compounds, representative of key volatiles in baked confectionary products, using a sponge cake crumb as the matrix. The most suitable fibre was the divinylbenzene/carboxen/polydimethylsiloxane. The results demonstrated that the final reduced models significantly (p < 0.0001) fitted the responses of 18 selected volatile compounds, with R² values ranging from 0.8178 to 0.9871. The optimal conditions derived were an incubation time of 5 min, extraction time of 60 min and an extraction temperature of 60 °C. These were subsequently evaluated in three baked confectionary products, highlighting the effectiveness of this approach.

需要优化的提取方法，以更好地了解挥发性化合物对烘焙甜食（蛋糕等）的物理和感官特性的影响。随着人们对重新配制这类产品以减少与饮食有关的慢性疾病的关注日益增加，这一点尤为重要。顶空固相微萃取（HS-SPME）已成为食品和饮料挥发性分析中使用最广泛的萃取技术之一，主要是因为它具有很高的自动化性，高样品通量，无溶剂和多种纤维相。可用于靶向多种挥发性有机化合物。这项研究使用响应面方法优化了HS-SPME参数，以提取烘焙糖食产品中的挥发物。选择HS-SPME光纤后，采用中央复合设计，以海绵饼屑为基质，评估了孵育时间，提取时间和提取温度对18种选定的挥发性化合物的影响，这些化合物代表了烘焙甜食产品中的关键挥发性物质。最合适的纤维是二乙烯基苯/羧基/聚二甲基硅氧烷。结果表明，最终的简化模型显着（p  <0.0001）拟合了18种选定的挥发性化合物的响应，R ²值介于0.8178至0.9871之间。得出的最佳条件是孵育时间为5分钟，提取时间为60分钟，提取温度为60°C。随后在三种烘焙甜食产品中对它们进行了评估，突出了该方法的有效性。