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

Belgis, Maria; Wijaya, C. Hanny; Apriyantono, Anton; Kusbiantoro, Bram; Yuliana, Nancy Dewi

doi:10.1016/j.scienta.2017.03.041

Cited by 29 publications

(31 citation statements)

References 18 publications

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“…Table 7 shows antioxidant capacity of durians based on 1-diphenyl-2-picrylhydrazyl radical (DPPH), ferric ion reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), cupric reducing antioxidant capacity (CUPRAC), hydrophilic oxygen radical absorbance capacity (H-ORAC), and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assays [12,13,14,15,18,22,23,40,41]. Antioxidant activities of Thailand durian varieties were in the range from 97.93 to 1366.16 μM Trolox equivalents (TE) per 100 g FW for DPPH assay, 71.84 to 749.08 μM TE per 100 g FW for FRAP assay, 1903.40 to 2793.90 μM TE per 100 g FW for ORAC assay, 427.65 to 1075.60 μM TE per 100 g FW for CUPRAC assay, and from 265.86 to 2352.70 μM TE per 100 g FW for ABTS assay [12,13,14,18,41,42]. Antioxidant activity of the unknown Malaysian durian variety was 1838.00 μM TE per 100 g FW, as determined using H-ORAC assay [15].…”

Section: Bioactive Compounds and Antioxidant Capacitymentioning

confidence: 99%

“…Chin et al (2007) reported 39 volatile compounds in the three Malaysian durian varieties, D2, D24 and D101 [7]. A total of 44 volatile compounds were identified in Indonesian durian varieties of Ajimah, Hejo, Matahari , and Sukarno [42]. The main volatile component in durian is sulphur.…”

Section: Volatile Componentsmentioning

confidence: 99%

“…3-Hydroxy-2-butanone (a ketone) was identified in the Indonesian variety in the range of 56.20 to 84.20 ng per g FW [7,42]. Durian Matahari showed the highest amount of 3-hydroxy-2-butanone with 84.20 ng per g FW and the lowest in Hejo with 56.20 ng per g FW [42]. 3-Hydroxy-2-butanone (common name: acetoin) has a pleasant yogurt creamy odour and a fatty butter taste.…”

Section: Volatile Componentsmentioning

confidence: 99%

“…However, 2-hydroxy-3-pentanone has an unfavourable odour like fishy and earthy [48]. For aldehydes, acetaldehyde detected in Indonesian variety of Hejo, Matahari , and Ajimah in the range of 33.90 to 62.20 ng per g FW [42]. Acetaldehyde contributed to the fruity and sweet aroma in durian [49].…”

Section: Volatile Componentsmentioning

confidence: 99%

“…The major ester compounds in Malaysian durian varieties (D101, D2, and D24) were characterized as propyl 2-methylbutanoate, ethyl propanoate, propyl propanoate and methyl 2-methylbutanoate [7]. Ethyl 2-methylbutanoate was detected as major ester in Indonesian varieties of Hejo, Matahari , and Ajimah [42]. Ethyl propanoate, methyl propanoate, propyl propanoate, ethyl 2-methyl propanoate and 3-methylbutyl propanoate volatiles have similar structure and differ only in the number of carbon atoms (ethyl, methyl) [50].…”

Section: Volatile Componentsmentioning

confidence: 99%

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Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian (Durio Zibethinus Murr.): A Review

Jalil

2019

Foods

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Durian (Durio zibethinus Murr.) is an energy-dense seasonal tropical fruit grown in Southeast Asia. It is one of the most expensive fruits in the region. It has a creamy texture and a sweet-bitter taste. The unique durian flavour is attributable to the presence of fat, sugar, and volatile compounds such as esters and sulphur-containing compounds such as thioacetals, thioesters, and thiolanes, as well as alcohols. This review shows that durian is also rich in flavonoids (i.e., flavanols, anthocyanins), ascorbic acid, and carotenoids. However, limited studies exist regarding the variation in bioactive and volatile components of different durian varieties from Malaysia, Thailand, and Indonesia. Experimental animal models have shown that durian beneficially reduces blood glucose and cholesterol levels. Durian extract possesses anti-proliferative and probiotics effects in in vitro models. These effects warrant further investigation in human interventional studies for the development of functional food.

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Section: Bioactive Compounds and Antioxidant Capacitymentioning

confidence: 99%

Section: Volatile Componentsmentioning

confidence: 99%

Section: Volatile Componentsmentioning

confidence: 99%

Section: Volatile Componentsmentioning

confidence: 99%

Section: Volatile Componentsmentioning

confidence: 99%

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Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian (Durio Zibethinus Murr.): A Review

Jalil

2019

Foods

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Deodorizing the king of fruits: Durian stalk deodorizes the aroma of durian

Tan

Lim²,

Fang

et al. 2021

J Chinese Chemical Soc

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Durian fruit is well‐known for its strong aroma due to the presence of esters and sulfur compounds. Although the usage of durian husk as a deodorizing agent of durian aroma has been a known practice, there is a lack of scientific evidence. Here, we investigated the effect of using durian stalk extract to deodorize durian aroma. Static‐headspace gas chromatography–mass spectrometry technique is used to semi‐quantitatively track the variation of 13 esters and sulfur compounds found in durian. Durian stalk extract reduced the amount of esters and sulfur compounds in headspace up to 45 and 55%, respectively. NaCl, CaCl2, and Na2SO4 provided a similar effect on sulfur compounds. In addition, lemon and ginger extracts were evaluated and the latter performed as well as durian stalk extract. This study has implications for the application of durian husk as a biomass feedstock for the development of plant‐based deodorizers.

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