The sensory evaluation of fresh fruits in comparison with OD
ones showed significant differences in their total appearance. In
general, after osmotic dehydration the size of the OD fruits was
considerably reduced, their firmness increased, and they suffered a notable loss of aroma, colour, and taste. The loss of
aroma and colour in OD Andes berries ranged from 80% to
90%, and 40% to 60%, respectively, obtaining the higher values
by using ethanol as the osmotic solution. The taste of OD Andes
berries showed a reduction of 20%, 30%, and 90%, when
sucrose, sucrose–glycerol (1:1), and ethanol, were respectively
used during the DIS process. With regard to tamarillo, the use of
ethanol produced a reduction of 90% in the original aroma and
taste, and a 60% fruit colour loss. By using sucrose and
sucrose–glycerol (1:1) solutions for tamarillo osmotic dehydration, a reduction of 20% in the fruit colour and taste, as well
as a 40% loss of the aroma was found. In the case of Andes
berry, the osmotic dehydration with sucrose reinforces its taste,
and its texture was improved by 20% using glycerol. The
osmotic dehydration of tamarillo with glycerol and ethanol
leaves an unpleasant residual taste in the fruit.