); [PERSON](G.S)  
[PERSON]  
1 School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy; [EMAIL_ADDRESS] (D.A. ); [EMAIL_ADDRESS] (A.M.M. ); [PERSON] (A.M.M. ); [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (S.A.); [PERSON](G.B. ); [EMAIL_ADDRESS] (S.V. ); [PERSON]S] (F.M. ); [PERSON](G.S)  
[PERSON]  
1 School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy; [EMAIL_ADDRESS] (D.A. ); [EMAIL_ADDRESS] (A.M.M. ); [EMAIL_ADDRESS] (A.M.M. ); [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (S.A.); [EMAIL_ADDRESS] (G.B. ); [EMAIL_ADDRESS] (S.V. ); [EMAIL_ADDRESS] (F.M. ); [EMAIL_ADDRESS] (G.S)  
[PERSON]  
1 School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy; [EMAIL_ADDRESS] (D.A. ); [EMAIL_ADDRESS] (A.M.M. ); [EMAIL_ADDRESS] (A.M.M. ); [EMAIL_ADDRESS] (S.A.); germana. chemicals have been observed in fresh strawberry fruits. These include esters, alcohols, ketones, furans, terpenes, aldehydes, and sulfur compounds [3]. Types and concentrations of volatiles contributing to strawberry aroma vary according to their cultivar and maturity [7]. Although furanones, sulfur compounds, terpenoids, and some other compounds exhibit much lower quantities compared with esters, these compounds demonstrated significant effects on strawberry odor perception [3]. Drying processes occupy an important place in the food industry. Fresh strawberry fruits are perishable and rapidly deteriorate, leading to great economic losses. In addition, their harvest seasons are brief and, therefore, the fruits are not available all year round, which limits their commercialization and consumption. In order to take advantage of the nutritional benefits of strawberry, drying the fruits to produce a powder represents one of the possible conservation methods to extend shelf-life, as well as potentially increase the use of the fruit [8]. It is possible for dried fruits or foods to be easily stored for long periods, due to a decrease in water content, which can also help in the production of new functional food products. The dried fruits can be used in food formulations, and this approach has great importance for consumers and the food industry. In fact, recent studies have reported the application of fruit powders as functional ingredients in foods such as desserts, food concentrates, dietary supplements, and fruit teas [8]. Different drying methods are viable options for production of strawberry powders, including oven-drying, natural air-drying, microwave-drying, and freeze-drying. Oven-drying is a commonly used and cheap method; however, it offers exposure to high temperatures and oxygen, which may change the chemical composition of fruits. In addition, freeze-drying is considered as one of the best drying methods for the production of high-quality fruit powders, but it is quite expensive. Nevertheless, although freeze-drying preserves sensory attributes, some authors have reported that it might lead to a loss or change of bioactive compounds [9; 10]. To the best of our knowledge, the effect of different drying methods on the volatile profile of strawberry fruits has been scarcely investigated [11; 12; 13]. Therefore, the main and first aim of the present study was to compare the influence of different drying methods (oven-drying at 45 \({}^{\circ}\)C and 60 \({}^{\circ}\)C, freeze-drying, microwave-drying, shade air-drying) for the production of strawberry powders with desirable aroma, which is one of the most important quality attributes, using a new HS-SPME/GC-MS method. This is the first time that HS-SPME/GC-MS has been used for such a comparative study and the determination of differences in the volatile profiles of strawberry fruits, considering the above drying methods and the freezing process. The produced powders can be used in the future as functional ingredients for the development of food products.