doi:10.1016/j.foodchem.2019.02.029engAntoniewska, A.Rutkowska, J.Martínez Pineda, M.Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruitsART-2019-110874The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0–9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging activity and exhibited less secondary lipid oxidation products compared with the control cookies. Enriched cookies had higher contents of volatile hexanal, heptanal, octanal, 2-heptenal, (E) than control cookies. Acetic acid dominated in the volatile profile of enriched cookies (ranging 7.05–23.37%), hence intensities of acidic and citrus aroma were scored high. Cookies stored for 16-weeks showed increased amounts of hydrocarbons as compared with fresh cookies and new hydrocarbons were also generated, which were not detected in fresh cookies. The consumer panel indicated a higher preference for cookies containing 1.0 and 1.5% FJQF than those containing 6.0 and 9.0%.2019http://zaguan.unizar.es/record/8769010.1016/j.foodchem.2019.02.029http://zaguan.unizar.es/record/87690oai:zaguan.unizar.es:87690Food Chemistry 286 (2019), 376-387by-nc-ndhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccess