March 20, 2024 | Journal of Food Science |
Researchers from Universiti Putra Malaysia, Malaysia; Mbeya University of Science and Technology, Tanzania; and KIIT University, India, conducted a review focused on the aroma profile of durian (Durio sp.), a tropical fruit native to Southeast Asia and recognized for its distinct and strong smell. The review compiles current knowledge on the chemical composition and contributing factors behind the characteristic durian aroma.
The aroma of durian is formed by a complex mixture of volatile compounds, with esters and sulfur-containing compounds identified as the primary contributors. Other compound classes, such as ketones, alcohols, and aldehydes, also play supporting roles in shaping the fruit’s unique olfactory profile. These volatiles are primarily derived from metabolic precursors including branched-chain amino acids and polyunsaturated fatty acids.
The review also highlights the influence of genetic background, postharvest practices, and processing methods on the abundance and composition of aroma volatiles in durian. Among the analytical techniques surveyed, solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC-MS) is identified as a precise and widely used method for isolating and analyzing durian aroma compounds.
This review contributes to a better understanding of the biochemical and environmental factors that influence durian aroma and supports future research and quality improvement efforts in durian production and processing.
