November 17, 2025 | Critical Reviews in Food Science and Nutrition |
The study conducted by The University of Melbourne, Australia, reviews current knowledge on the factors that influence the volatile and bioactive composition of durian (Durio zibethinus Murr.), a tropical fruit known for its distinctive aroma and potential health benefits. While previous reviews have mainly described general nutritional attributes, this work focuses on how cultivar differences, ripening stages, storage conditions, and extraction methods shape durian’s chemical profile.
The review identifies sulfur-containing compounds and esters as the main contributors to durian aroma, whereas phenolics and flavonoids, including quercetin, kaempferol, and gallic acid, are highlighted as key contributors to antioxidant activity. In addition, recent studies suggest that durian peel and seed by-products may contain bioactive compounds with antioxidant, anti-inflammatory, and antidiabetic properties, although further safety evaluation and in vivo validation are required.
The authors also examine inconsistencies among published studies, noting that differences in ripening definitions, analytical approaches, and limited biological validation contribute to conflicting results. Overall, this review clarifies the major determinants of durian quality and bioactivity and provides a structured framework to support future research and the practical use of durian and its by-products in food, cosmetic, and health-related applications.
