The study of the aroma profile characteristics of durian pulp during storage by the combination sampling method coupled with GC–MS

Abstract

In this study, a combination sampling method, including headspace solid-phase micro-extraction (HSSPME), simultaneous distillation extraction (SDE) and steam distillation (SD), were used to study the aroma profile characteristics of durian (Durio zibethinus Murr.) pulp during storage, followed by gas chromatography-mass spectrometric (GC-MS) detection; 26 and 22 aroma volatiles of fresh and deteriorated durian pulps were identified according to different degrees of certainty. Volatile esters were identified as the main aromatic components of durian pulp. Most ethyl esters reduced in concentration during storage, whereas the methyl, propyl and butyl esters increased. Different aroma profile characteristics at the fresh and deteriorated storage phases obtained by HSSPME were specified by principal component analysis (PCA). Five typical aroma volatiles contributing greatly to the difference of aroma profile characteristics of durian pulp at the fresh and deteriorated storage phases were distilled by common model strategy. These compounds are potential bio-markers for durian degradation, but further study is needed. Tentative results suggest that combining HSSPME with conventional volatile isolation methods would yield more representative data on changes in the aroma of durian pulp during storage.

Influences of different freezing and thawing methods on the physico-chemical, flavor, and sensory properties of durian puree (cv. Monthong)

“…Almost all compounds were identical with those reported in previous studies of durian cv. Monthong (Chanapalpun, Dhamvithee, Jangchud, & Boonbumrung, ; Chawengkijwanich, Sa‐Nguanpuag, & Tanprasert, ; Laohakunjit, Kerdchoechuen, Matta, Silva, & Holmes, ; Li, Schieberle, & Steinhaus, ; Maninang et al, ; Moser, Düvel, & Greve, ; Trainoak, Plainsirichai, Srisaad, Mung‐Ngam, & Chottanoam, ; Zhang, Zeng, & Li, ), except for 3‐methylbutanal, 2‐pentanone, 1‐pentanol, and hexanal. The volatile groups of fresh and six frozen samples consisted of aldehydes, alcohols, esters, ketones, and sulfur compounds (Table ).…”

Volatiles and aroma characterization of several lai ( Durio kutejensis ) and durian ( Durio zibethinus ) cultivars grown in Indonesia

“…SPME (solid phase micro extraction) (Zhang et al, 2006) Fifty grams of lai and durian pulp were homogenized with 100 mL NaCl solution (0.08 g/mL) and blended for 1 min. After that 12.5 mL of homogenate were put in a 22 mL clear glass vial with screw top number 27173 and put a magnetic stirrer (l × d = 10 mm × 3 mm size).…”

Study of the volatile profile characteristics of longan during storage by a combination sampling method coupled with GC/MS

“…It integrates numerical analysis, matrix computation, signal processing and graphics in an easy-to-use environment. In this study, an original 'chromatographic data processing system' 35 based on Matlab 6.5 (Mathworks, Natick, MA, USA) was coded to manage the chromatographic data. 'Principal component analysis' (PCA) and 'common model' were the two main functions used in the work.…”