## 2 Materials and Methods  
Strawberries (_Fragaria_ spp.) are perennial plants from the Rosaceae family, known for their delicious taste and high nutritional value. The content and concentration of aroma compounds, which contribute to the fruit's characteristic taste and smell, serve as  
Figure 4: Strawberry-themed works. Figure 5: Stages of the study. key indicators of strawberry quality [32]. Alongside their vibrant color and distinctive aroma, the sensory quality of strawberries is attributed to a combination of vitamin C and antioxidant compounds such as flavonoids and ellagic acid (EA) [46]. EA, found in natural sources such as strawberries, blackberries, pomergnates, and almonds, is a major phenolic acid that is a dimeric condensation product of gallic acid. Due to its potent anticarcinogenic, antithrombotic, anti-inflammatory, and neurodegenerative disease-protective qualities, ellagic acid is crucial in the prevention and treatment of several chronic illnesses, including cancer, diabetes, metabolic syndrome, and Alzheimer's [32]. Studies have confirmed that almost all of the aroma compounds in fruits are derived from non-volatile biosynthetic precursors such as fatty acids, sugars, amino acids, and secondary metabolites [47]. In strawberry fruits, aroma is an important organoleptic property that directly affects consumption and determines consumer preferences. It is also one of the quality indicators of the fruit [48]. Strawberry aroma plays a key role in the commercial success as well as the attractiveness of the fruit [49]. This unique aroma is caused by a variety of volatile organic compounds (VOCs), including esters, alcohols, ketones, furans, terpenes, aldehydes, and sulfur compounds. Even small changes in volatile compounds can significantly affect the taste of strawberries. Although these compounds constitute only 0.001-0.01% of the strawberry weight, they are the main factors determining aroma characteristics and consumer appeal [7; 50]. The aroma profile of strawberries is quite complex. To date, more than 360 volatile compounds have been identified in fresh strawberries [7; 14; 51]. However, not all of these compounds affect aroma. Odor activity value (OAV) is generally used to evaluate the effect of compounds. Compounds with OAV values higher than 1 are considered important volatile compounds [52]. It is known that compounds with high OAV values in strawberries make significant contributions to aroma [7]. The main volatile compounds found in strawberries are esters, furanones, lactones, terpenes, aldehydes, and minor components. _Esters_ are the most dominant volatile compound group that defines the aroma profile of strawberries. Studies have determined that esters constitute 25% to 90% of the total volatiles in strawberries [7]. Esters are the main source of fruity and floral odors in strawberries and contribute significantly to the aroma of ripe strawberries [14; 48]. Prominent esters include methyl butanoate, ethyl butanoate, methyl hexanoate, and hexyl acetate [53; 54]. In contrast, ethyl acetate has been associated with off-flavor notes [55]. _Furanones_ contribute greatly to strawberry aroma despite being present in low concentrations. The two main furanone compounds of strawberries are known as furanenol (2,5-dimethyl-4-hydroxy-3(2H)-furanone) and mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone). These compounds are characterized by their sweet and caramel-like aroma profiles and enhance the \"fresh strawberry\" sensation [51; 54]. _Lactones_ are an intense and important group of compounds in the aroma profile of strawberries. \(\gamma\)-decalactone, which has a peach and strawberry-like odor, was found in high amounts in some strawberry varieties [6]. \(\gamma\)-decalactone was detected as the main lactone in freeze-dried and oven-dried strawberries, while \(\gamma\)-butyrolactone was prominent in microwave-dried samples [14]. _Terpenes_ contribute to the floral and citrus notes in strawberry aroma.