70% of total extract) and hexanoic acid ( 8% of total extract) were found to be the major constituents. Due to noni maturation, octanoic acid, decanoic acid and 2E-nonenal decreased their concentrations, while some esters (methyl hexanoate, methyl octanoate, ethyl octanoate and methyl 4E-decenoate), which their fruity odor notes, increased their contents. Two unsaturated esters, reported for the first time in this fruit, 3-methyl-3-buten-1-yl hexanoate and 3-methyl-3-buten-1-yl octanoate, significantly decreased their concentration in the ripe to over-ripe fruits.]]>

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BACKGROUND: Volatile and non-volatile acids were analysed in noni (Morinda citrifolia L.) fruit by a combination of conventional sampling methods with gas chromatography/flame ionisation detection and gas chromatography/mass spectrometry.

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Principal component analysis and cluster analysis of volatile compounds were used for selecting technological parameters in the o s m i c dehydration of pineapple. Assessment of volatile losses permitted differentiation between samples obtained by different osmotic treatments. Treatments at 30C for 1 h at atmospheric pressure or under vacuum and at 30C or 4OC for 1 to 3 h with pulsed vacuum (1 cycle) produce the lowest losses of volatile compounds.Apparently, pulsed vacuum allows higher aromatic volatiles retention than two other pressure modes. It also allows increases in both process temperature and time without an important increase in losses.