Berktas, SerapCam, MustafaSalum, PelinErbay, Zafer2025-01-062025-01-0620230022-11471750-384110.1111/1750-3841.166602-s2.0-85161517423https://doi.org/10.1111/1750-3841.16660https://hdl.handle.net/20.500.14669/2569In this study, the effects of coating quince slices with CaCl2 and pectin (C + P) followed by drying with microwave (MWD-C + P) or with hot air (HAD-C + P) were investigated to determine the physicochemical, techno-functional, textural, and volatile components of dried quince slices. A Taguchi orthogonal experimental design was set up with 18 points (L-18), and the best conditions for drying were obtained using signal/noise ratio method. Coating quince slices with C + P and then drying with microwave at 450 W displayed the higher results compared to other points in terms of color, total phenolic, antioxidant activity, antimicrobial activity, and water holding capacity. MWD-C + P application dramatically changed the textural properties of dried quince slices in terms of hardness, gumminess, and chewiness. Moreover, MWD, lasted 12-15 min, was superior to HAD in the context of drying time. Ultrasonication as a pretreatment had no positive impact on dried products. GC-MS analyses revealed that MWD-C + P had positive effects on dried quince slices in terms of ethyl hexanoate and octanoic acid. However, MWD-C + P application triggered the formation of furfural in dried products.eninfo:eu-repo/semantics/closedAccesshot air dryingmicrowave dryingquinceTaguchi design approachtexturevolatile compoundsArticle2932737282728Q1291988WOS:001002142200001Q2