June 15, 2025 | Journal of Food Measurement and Characterization |
Researchers from King Mongkut’s University of Technology Thonburi (KMUTT), Thailand, and the Department of Primary Industries, Australia, conducted a study in which the physicochemical, volatile, and sensory properties of seven durian cultivars were evaluated at two maturity stages: ripening and overripe. The researchers found notable differences among cultivars in terms of color, aroma, taste, and chemical composition.
A total of 51 volatile compounds were identified, with variations in sulfur compounds, esters, and alcohols shaping the distinct aroma profiles of each cultivar during ripening. Principal component analysis (PCA) grouped the seven cultivars into five categories. Kradum, Nounthongjan, and Puangmanee were classified together at the ripe stage, showing a yellow-red appearance, mellow sweetness, and creamy, fruity notes with low sulfur intensity. In contrast, Nokjib and Monthong were grouped at the overripe stage, characterized by light-yellow flesh and a dominant fruity aroma.
Of particular interest, the hybrid cultivar Nounthongjan, derived from Puangmanee and Monthong, exhibited a sweeter taste and reduced sulfur odor compared to its parent cultivars. This trait is significant because it aligns with consumer preferences for durians with a milder sulfurous aroma. The findings provide insights into the flavor chemistry and market potential of different durian cultivars, supporting breeding and postharvest strategies.
