Abstract
ABSTRACT: The effects of steam (S) and microwave (MW) blanching and osmotic treatments, applied either singularly or combined, on the volatile fraction of strawberry have been evaluated. Osmotic dehydration was carried out at atmospheric conditions (OD) and by applying a vacuum pulse at the beginning of the process (PVOD). Volatiles were obtained by a simultaneous distillation‐extraction procedure and identified/quantified by gas chromatography‐mass spectrometry. Esters and 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone were the major compounds. Differences in volatile concentration promoted by blanching and/or osmotic processes were evaluated. Osmotic treatments promote formation of esters and furanones, differently for either OD or PVOD treatments, but this effect was greatly inhibited when osmosis was preceded by blanching. The kind of blanching (MW or S) also affected the sample final volatile profile.
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