Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus)

Abstract

Ripe durian fruits produce unique volatiles of pungent odor comprising esters, alcohols, ketones, and sulfur-containing compounds. Recently, “Chanthaburi 1” hybrid bred from 2 famous commercial cultivars of “Chanee” and “Monthong” claimed to be less fragrant during ripening, but there was no report. The present study compared the volatile profiles from 3 Thai commercial cultivars of “Kanyao,” “Chanee,” and “Monthong” compared to “Chanthaburi 1”, and the relationships of the cultivars were organized using the volatile fingerprints. Out of 41 volatile compounds detected by SPME/GC-MS in ripe durian flesh, 33 compounds were esters, but only 14 esters were found in “Chanthaburi 1.” Ripe flesh of most durian cultivars contains ethyl-2-methyl butanoate and ethyl hexanoate as the active volatiles. “Chanthaburi 1” contained fewer components with low odor activity value (OAV) of the volatiles. “Chanee” ripe flesh exhibited the strongest durian smell among the four varieties, whereas “Monthong” exhibited a strong apple-like fruity odor and “Kanyao” was more green fruity. Diethyl disulfide and 3, 5 dimethyl-1, 2, 4-trithiolane contributing pungent smells of garlic or onion were found only in “Chanthaburi 1” and “Monthong.” In terms of detected volatiles, “Kanyao” and “Chanee” were highly close when “Monthong” was apart. PCA analysis revealed that “Chanthaburi 1” contained ester compounds ancestrally related to the parents, “Chanee” in the component I and “Monthong” in the component II. These data could be beneficial for managing the status of Thai durians in global markets.

Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

“…Many studies have demonstrated that the volatile flavor compounds in fresh durian mainly consist of esters and sulfur-containing substances. Esters contribute a fruity aroma, while the sulfur-containing compounds contribute to the characteristic pungent durian odor ( Aschariyaphotha et al, 2021 , Belgis et al, 2017 ).…”

Durian (Durio zibethinus L.): Nutritional Composition, Pharmacological Implications, Value-Added Products, and Omics-Based Investigations

“…The study also revealed the presence of unique compounds like 1-(propylsulphanyl) ethanethiol in a natural product for the first time. Aschariyaphotha et al [63] compared the volatile profiles of three Thai commercial cultivars, including 'Kanyao', 'Chanee', and 'Monthong'. Out of 41 volatile compounds detected in ripe durian pulp, 33 were esters.…”

Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds

“…Journal of Food Processing and Preservation value (OAV) was determined based on the odor thresholds in water obtained in the literature [34][35][36][37][38][39][40][41][42][43][44][45][46]. The six primary odor descriptors were presented in radar plots: fruity, aldehydic, balsamic, fatty, waxy, and woody.…”