Resumen: The 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%. Idioma: Inglés DOI: 10.1016/j.foodchem.2019.02.029 Año: 2019 Publicado en: Food Chemistry 286 (2019), 376-387 ISSN: 0308-8146 Factor impacto JCR: 6.306 (2019) Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 71 = 0.07 (2019) - Q1 - T1 Categ. JCR: NUTRITION & DIETETICS rank: 10 / 89 = 0.112 (2019) - Q1 - T1 Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 6 / 139 = 0.043 (2019) - Q1 - T1 Factor impacto SCIMAGO: 1.775 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)