Multivariate statistical analysis of volatile compounds as a criterion forselecting technological parameters in the osmotic dehydration of pineapple

Principal component analysis and cluster analysis of volatile compounds wer e used for selecting technological parameters in the osmotic 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 40C for 1 to 3 h wi th 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 temperat ure and time without an important increase in losses.