In order to determine the feasibility of the solvent assisted flavour evaporation extraction (SAFE) technique and the standard addition method to quantify the aroma compounds retained in baked matrices after processing, three doughs that mainly vary in one ingredient, M1 (with eggs and palm oil), M2 (without eggs but with palm oil) and M3 (without eggs and without palm oil) were flavoured with an aromatic formulation of 19 different aroma compounds in propylene glycol that is responsible for a viennoiserie aromatic note. From the 19 aroma compounds added, 12 of them were quantified, so was also the propylene glycol. After the application of standard addition method 36 linear regression models were obtained and 28 of them showed good r2 values and allowed quantification. The results from the comparison of the slopes (95%) showed significant differences of the aroma compounds depending on matrix composition, which influences the degree of interaction of the aroma compounds in the matrix and the losses of the aroma during processing. The percentage of retention of the aroma compounds after processing was lower in M3 than in matrices M1 and M2.