The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients

•Almonds, hazelnuts, and walnuts extracts as sources of flavouring food agents.•Almond extract is the most promising ingredient to be added into bread dough.•The odour perception of bread was increased after the addition of P. dulcis extract.•The sensory attributes of bread correspond to aldehydes, furans, and pyrazines.•The crust and crumb pleasant and natural odour have increased over time.