In the present work, the effects of innovative technologies of apples de-hydration based on the application of biopolymer films on the content of flavour were studied. For comparison we applied also more standardized drying methods, such as air drying at different temperatures and freeze-drying. Films made of blends of biodegradable and biocompatible polymers belonging to well known families of natural polysaccharides, already approved for use in agro-food industry, were tested. Our studies have shown that the drying kinetic depends on the type of drying methodology and the bio-films, although allowing an efficient de-hydration, preserve the flavour more efficiently than other methods. The results are attributed to substantial non permeability of organic molecules through the used bio-films. (C) 2009 Elsevier Ltd. All rights reserved.