Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

Highlights: [•] Optimisation of an efficient method for extraction of HMF and furfural from cakes. [•] Oven type and baking time influenced HMF content, moisture and volatile profile. [•] Cakes baked in a traditional oven presented the highest HMF and furfural contents. [•] Similar volatile profiles were obtained in cakes baked in traditional and steam ovens. [•] Steam oven cakes presented low HMF and furfural, high moisture and aroma. [Copyright &y& Elsevier]