Volatile constituents of durian (Durio zibethinus Murr.)

Abstract

The volatile constituents of three different clones of durian (Durio zibethinus Murr.) were isolated by vacuum distillation with subsequent extraction of the distillates with dichloromethane. The concentrated extracts were analysed by capillary GC and GC-MS. A total of 63 constituents were identified, comprising 30 esters, 16 sulphurcontaining compounds, 5 ketones, 8 alcohols and 4 miscellaneous compounds. All three clones produced approximately the same proportions of esters and of ketones. The first-mentioned chemical class was quantitatively the most important among durian volatiles. There was much variation in the content of sulphur volatiles among the three clones. Identified among this chemical class were some uncommon plant volatiles such as cis-and trans-3,5-dimethyl-1,2,4-trithiolane and S-alkyl esters of alkylthiocarboxylic acids.

Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS

“…Studies have been carried out to attempt to verify the volatile and non-volatile substances that are responsible for the durian flavour. A total of 137 durian volatile constituents were reported by previous works (Jaswir et al, 2005;Weenen et al, 1996;Naf and Velluz, 1996;Wong and Tie, 1995;Moser et al, 1980;Baldry et al, 1972). Jaswir et al (2005) had identified 38 volatile compounds comprising mostly esters and acids in fresh durian aril variety D24 using n-hexane solvent in simultaneous steam distillation extraction.…”

“…Jaswir et al (2005) had identified 38 volatile compounds comprising mostly esters and acids in fresh durian aril variety D24 using n-hexane solvent in simultaneous steam distillation extraction. Wong and Tie (1995) examined three Malaysian durian varieties (D15, D28 and D74) and discovered 63 volatile constituents overall, whereas higher sulphide volatiles content were present in durian clone D28. Among various durian varieties, sulphur-containing volatiles such as thiols, disulfides and trisulfides were reported as the major volatile constituents that possessed the distinct strong onion-like odour, while esters were the predominant volatiles that corresponded to the fruity odour (Baldry et al, 1972;Moser et al, 1980;Weenen et al, 1996).…”

“…Complete morphological details have been given elsewhere (Wong and Tie, 1995;Moser et al, 1980). Durian species growth originated in the Malay Peninsular and now over 20 durian varieties can be found in the Malaysian market; only certain varieties, however, are highly favoured (Berry, 1981) and prized over others because of specific flavour as well as their particular odour.…”

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

“…5 Propanoic acid ethyl ester has been also identified as a major durian volatile. 4 The results suggest that the potential biochemical information could be distilled from the aroma profile characteristics during storage of the durian pulp, using the chemometric strategies mentioned above. These five aroma volatiles might possess the possibility to be potential biomarkers for quality control.…”

“…This finding is consistent with previous reports. 2,4,6 With regard to sulphurous odorants, diethyl disulphide was detected using SPME and is described as being 'sulphury and roasty'. 5 The fresh samples possessed fewer volatile compounds than the deteriorated samples.…”