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Therefore, the aim of this study was to optimize the osmotic dehydration process and to evaluate the changes in the physico-chemical, bioactive and volatile composition of persimmon subjected to drying. A central composite rotatable design was used with the independent variables as sucrose concentration (%) and immersion time (min). The desirability function for sucrose solution concentration and immersion time was 29.5% for 60 min for hot air oven drying and 38% for 29 min for freeze drying. The dehydrated fruit treated with osmotic pretreatment showed better responses in the quantification of bioactive compounds and retention of volatile compounds. Compounds such as nonanal and 6-methyl-5-hepten-2-one were identified in all the dehydrated products and the OD had a positive influence on their retention, especially for the lyophilized samples. Thus, it is clear that osmotic pretreatment is an ally in protecting the physico-chemical and chemical characteristics of the fruit when it undergoes a drying process, especially with regard to bioactive and volatile compounds.<\/jats:p>","DOI":"10.3390\/foods14101727","type":"journal-article","created":{"date-parts":[[2025,5,13]],"date-time":"2025-05-13T06:40:23Z","timestamp":1747118423000},"page":"1727","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile of Diospyros kaki Subjected to Different Drying Methods"],"prefix":"10.3390","volume":"14","author":[{"given":"Cec\u00edlia Morais Santana","family":"Matos","sequence":"first","affiliation":[{"name":"Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Deda Chagas, s\/n, Jardim Rosa Elze, S\u00e3o Crist\u00f3v\u00e3o 49100-000, SE, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5647-4975","authenticated-orcid":false,"given":"M\u00f4nica Silva","family":"de Jesus","sequence":"additional","affiliation":[{"name":"Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Deda Chagas, s\/n, Jardim Rosa Elze, S\u00e3o Crist\u00f3v\u00e3o 49100-000, SE, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Augusto de Souza","family":"da Silva","sequence":"additional","affiliation":[{"name":"Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Deda Chagas, s\/n, Jardim Rosa Elze, S\u00e3o Crist\u00f3v\u00e3o 49100-000, SE, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nayjara Carvalho","family":"Gualberto","sequence":"additional","affiliation":[{"name":"Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Deda Chagas, s\/n, Jardim Rosa Elze, S\u00e3o Crist\u00f3v\u00e3o 49100-000, SE, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7924-2958","authenticated-orcid":false,"given":"Hannah Caroline Santos","family":"Araujo","sequence":"additional","affiliation":[{"name":"Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Deda Chagas, s\/n, Jardim Rosa Elze, S\u00e3o Crist\u00f3v\u00e3o 49100-000, SE, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4583-3244","authenticated-orcid":false,"given":"Rafael Donizete Dutra","family":"Sandes","sequence":"additional","affiliation":[{"name":"Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Deda Chagas, s\/n, Jardim Rosa Elze, S\u00e3o Crist\u00f3v\u00e3o 49100-000, SE, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raquel Anne Ribeiro","family":"dos Santos","sequence":"additional","affiliation":[{"name":"Federal Institute of Education, Science and Technology of Sergipe, Rod. BR 101, Km 96, s\/n, Quissam\u00e3, S\u00e3o Crist\u00f3v\u00e3o 49100-000, SE, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3982-910X","authenticated-orcid":false,"given":"Maria Terezinha Santos","family":"Leite Neta","sequence":"additional","affiliation":[{"name":"Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Deda Chagas, s\/n, Jardim Rosa Elze, S\u00e3o Crist\u00f3v\u00e3o 49100-000, SE, Brazil"},{"name":"Department of Food Technology, Federal University of Sergipe, Av. Marcelo D\u00e9da Chagas, s\/n, Jardim Rosa Elze, S\u00e3o Crist\u00f3v\u00e3o 49100-000, SE, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3913-5992","authenticated-orcid":false,"given":"Narendra","family":"Narain","sequence":"additional","affiliation":[{"name":"Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. 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