Volatile flavouring constituents of Durian

Baldry, Jane; Dougan, J.; Howard, G. E.

doi:10.1016/s0031-9422(00)90176-6

Cited by 53 publications

(55 citation statements)

References 2 publications

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“…2 3 3 The first, by Baldry et al, reported the presence of hydrogen sulphide, three thiols, two monosulphides, one disulphide, four alcohols, two aldehydes, twelve esters and one aromatic hydrocarbon.2 Ethyl 2-methylbutanoate, ethanol and propanol were found to be the major components, while important contributors to the durian flavour were shown to be propanethiol and *Author to whom correspondence should be addressed.…”

Section: Intr 0 D Uctionmentioning

confidence: 99%

Volatile constituents of durian (Durio zibethinus Murr.)

Wong

Tie

1995

Flavour & Fragrance J

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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.

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Section: Intr 0 D Uctionmentioning

confidence: 99%

Volatile constituents of durian (Durio zibethinus Murr.)

Wong

Tie

1995

Flavour & Fragrance J

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“…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.…”

Section: Resultsmentioning

confidence: 99%

“…sulphurous and non-sulphurous odorants. [2][3][4][5][6][7] Fruit aroma could be considered as the terminal metabolites during storage, 8 containing abundant biochemical information. With the development of the fruit during storage, different aroma characteristics emerge at different storage phases.…”

Section: Introductionmentioning

confidence: 99%

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

Zhang

Zeng

2006

Flavour & Fragrance J

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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.

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“…Such odors are typical of mammal-visited flowers (Sussman and Raven 1978), presumably because largely nocturnal visitors are attracted primarily by olfactory, rather than visual, stimuli. The only chemical studies of volatile constituents· of Bombacaceae is that by Baldry, Dougan, and Howard (1972) in which esters, thiols, and thioesters were found to be the flavoring constituents of durian (Durio zibethinus) fruit. The chemical nature of volatile constituents of Bombacaceae nectars (and mammal-ingested nectars in general) remains a fruitful area for future research.…”

Section: Nectar Propertiesmentioning

confidence: 99%

Reproductive Phytochemistry of Bombacaceae

Scogin¹

1986

aliso

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Floral anthocyanins among Bombacaceae exhi6it minimal variation and consist of three commonly occurring cyanidin glycosides. Cyanidin 3-rutinoside occurs uniquely in the genus Pachira among taxa surveyed. Nectars are characterized by copious volumes and being somewhat dilute and hexose rich with respect to sugars. No evidence is detectable among Bombacaceae for a nonfiying-mammal floral chemistry syndrome which is distinguishable from a bat-visitation syndrome.

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Volatile flavouring constituents of Durian

Cited by 53 publications

References 2 publications

Volatile constituents of durian (Durio zibethinus Murr.)

Volatile constituents of durian (Durio zibethinus Murr.)

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

Reproductive Phytochemistry of Bombacaceae

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