## 1 Introduction
This method is especially preferred for sensitive products such as herbs, fruits, and vegetables, where preservation of quality is important [17; 19]. _Oven Drying_: Oven drying is the process of reducing moisture in foods by using an oven at a certain temperature and time. This method is widely preferred to extend the shelf life of foods and prevent them from spoiling [24]. It is usually used for ingredients such as vegetables, fruits and meat. Since the temperature and time can be easily controlled, the uniformity of the drying process increases [25]. In addition, this method helps preserve the texture and color of the food. Especially when applied at low temperatures, vitamins, and other nutrients are better preserved [26]. _Microwave drying_: This method, which is used especially for drying products with high moisture and water content by converting electromagnetic energy into heat, increases quality and efficiency together with hot or vacuum drying. It is an important advantage that it reduces costs while increasing the process speed and quality. The greatest advantage of this method is that heat is effectively and equally transferred to the interior of the food thanks to high conductivity [27]. In addition, reaching the required temperature quickly significantly increases production speed [28]. _Freeze drying_: Freeze drying is the method that best preserves product freshness. Water and moisture in the food are removed by sublimation, microbial and other spoilage are prevented and high quality is provided. However, high cost limits the use of this method. Flavor and color change are less compared to other drying methods [29]. The visuals of strawberries dried using different drying methods are presented in Figure 3 [14; 30; 31]. Experts are working on the use of these methods and the changes in product properties. Some of these are aimed at determining the effects of dried foods on aroma compounds. It is seen that studies have been carried out on the investigation of volatile compounds and ellagic acid formation in strawberry fruit [32], modeling approaches used in drying [33], aroma formation during the ripening stage of strawberries [34], design of solar food dryers [35], analysis of aroma compounds in strawberry storage [15], the effect of different drying methods on drying characteristics [17], the effect of pasteurization and storage conditions on straw-berry aroma components [36], effect of drying process on product properties [37], effect of microwave and hot air drying methods on product color [38], drying of straw-berries with radiofrequency cold plasma [39], use of infrared radiation in pre-drying processes [40] etc. in the literature. In these studies, a drying method has generally been compared with others and the effects on various properties of dried foods have been examined. However, no study has been found to compare the methods used in strawberry drying with each other according to certain parameters or to determine the drying method that preserves the aroma values at the optimum level. It is extremely important to analyze the effects of drying methods on the aroma compounds of dried food and to determine the drying method that ensures the optimum preservation of product properties. Ideally, the nutritional values, texture, flavor, and aroma of foods preserved through various methods should remain unchanged. In particular, maintaining aroma values is crucial, especially for commercial products. As a result, selecting the optimal preservation method in food drying has become increasingly important. At this point, the use of Multi-Criteria Decision Making (MCDM) techniques, which allow for an integrated evaluation of different and diverse study results, stands out.