Multivariate Statistical Analysis of Volatile Compounds as a Criterion for Selecting Technological Parameters in the Osmotic Dehydration of Pineapple

Abstract

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.

Physical and chemical changes induced by osmotic dehydration in plant tissues

“…Several studies have been carried out into the influence of osmotic processes on volatile profile of fruits (Pino, Castro, Fito, Barat, & Ló pez, 1999;Escriche et al, 2000;Lo Scalzo et al, 2001;Talens et al, 2002b;Talens et al, 2003). All of these show a marked influence of the process conditions (time and vacuum application, blanching pre-treatments, and fruit variety) on the changes promoted in volatiles.…”

Desarrollo de un producto gelificado con pomelo (var. Star Ruby) empleando tratamientos osmóticos.

“…Entre las principales ventajas se encuentra el uso de bajas temperaturas, por lo que la eliminación del agua se realiza sin cambio de estado minimizándose el daño en el color, sabor y textura del producto (Moreno, et al, 2000;Moraga et al, 2000). Además, esta técnica potencia la biosíntesis de componentes clave del aroma de frutas como la fresa (Zabetakis y Holden, 1997;Escriche et al, 2000a;Talens et al, 2002), la piña (Pino et al, 1999) y el kiwi (Bereiter, 2001). …”