Profiling of volatile organic compounds (VOCs) of wild edible durians from Sarawak, Borneo associated with its aroma properties
Volatile organic compounds determine the aroma properties of durian, and it is an important factor in durian acceptance by consumers. However, limited information is devoted to volatile organic compounds and aroma in wild edible durians. Therefore, the present study aims to characterize and compare...
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| Format: | Article |
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MDPI AG
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/109039/ |
| _version_ | 1848865267378028544 |
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| author | Sujang, Gerevieve Bangi Ramaiya, Shiamala Devi Saupi, Noorasmah Lee, Shiou Yih |
| author_facet | Sujang, Gerevieve Bangi Ramaiya, Shiamala Devi Saupi, Noorasmah Lee, Shiou Yih |
| author_sort | Sujang, Gerevieve Bangi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Volatile organic compounds determine the aroma properties of durian, and it is an important factor in durian acceptance by consumers. However, limited information is devoted to volatile organic compounds and aroma in wild edible durians. Therefore, the present study aims to characterize and compare the volatile organic compounds and aroma properties of the indigenous wild edible durians from Sarawak, Borneo. Seven genotypes, namely Durio dulcis, Durio graveolens (yellow-fleshed), Durio graveolens (orange-fleshed), Durio graveolens (red-fleshed), Durio kutejensis, Durio oxleyanus, and Durio zibethinus were characterized in this study. Solid phase microextraction combined with gas chromatography-mass spectrometry (SPME GC-MS) was used to detect the volatile organic compounds, while the quantitative descriptive analysis (QDA) method was used to characterize the aroma properties of wild edible durians. A total of 119 volatile organic compounds comprising alcohol, aldehyde, amine, ether, ester, ketone, nitrogen-containing, and sulfur-containing compounds were detected. Ester and alcohol compounds are the most predominant in the composition, especially D. graveolens (yellow- and orange-fleshed), and D. dulcis possessed three to nine times higher relative amount of ester compounds. PCA clearly classified the wild durians into different groups. Based on the QDA analysis, D. kutejensis has the mildest aroma among wild edible durians, while D. dulcis perceived a stronger sweet and grassy aroma. Partially Least Square (PLS) regression model analysis indicated a strong relationship between the volatile organic compounds and the aroma intensity perceived by the panelists. These findings could be the major component in the durian industry, paving the way for breeding efforts to create new cultivars that can improve consumers’ satisfaction. |
| first_indexed | 2025-11-15T14:01:59Z |
| format | Article |
| id | upm-109039 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:01:59Z |
| publishDate | 2023 |
| publisher | MDPI AG |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1090392024-10-14T04:11:09Z http://psasir.upm.edu.my/id/eprint/109039/ Profiling of volatile organic compounds (VOCs) of wild edible durians from Sarawak, Borneo associated with its aroma properties Sujang, Gerevieve Bangi Ramaiya, Shiamala Devi Saupi, Noorasmah Lee, Shiou Yih Volatile organic compounds determine the aroma properties of durian, and it is an important factor in durian acceptance by consumers. However, limited information is devoted to volatile organic compounds and aroma in wild edible durians. Therefore, the present study aims to characterize and compare the volatile organic compounds and aroma properties of the indigenous wild edible durians from Sarawak, Borneo. Seven genotypes, namely Durio dulcis, Durio graveolens (yellow-fleshed), Durio graveolens (orange-fleshed), Durio graveolens (red-fleshed), Durio kutejensis, Durio oxleyanus, and Durio zibethinus were characterized in this study. Solid phase microextraction combined with gas chromatography-mass spectrometry (SPME GC-MS) was used to detect the volatile organic compounds, while the quantitative descriptive analysis (QDA) method was used to characterize the aroma properties of wild edible durians. A total of 119 volatile organic compounds comprising alcohol, aldehyde, amine, ether, ester, ketone, nitrogen-containing, and sulfur-containing compounds were detected. Ester and alcohol compounds are the most predominant in the composition, especially D. graveolens (yellow- and orange-fleshed), and D. dulcis possessed three to nine times higher relative amount of ester compounds. PCA clearly classified the wild durians into different groups. Based on the QDA analysis, D. kutejensis has the mildest aroma among wild edible durians, while D. dulcis perceived a stronger sweet and grassy aroma. Partially Least Square (PLS) regression model analysis indicated a strong relationship between the volatile organic compounds and the aroma intensity perceived by the panelists. These findings could be the major component in the durian industry, paving the way for breeding efforts to create new cultivars that can improve consumers’ satisfaction. MDPI AG 2023-02-15 Article PeerReviewed Sujang, Gerevieve Bangi and Ramaiya, Shiamala Devi and Saupi, Noorasmah and Lee, Shiou Yih (2023) Profiling of volatile organic compounds (VOCs) of wild edible durians from Sarawak, Borneo associated with its aroma properties. Horticulturae, 9 (2). art. no. 257. pp. 1-17. ISSN 2311-7524 https://www.mdpi.com/2311-7524/9/2/257 10.3390/horticulturae9020257 |
| spellingShingle | Sujang, Gerevieve Bangi Ramaiya, Shiamala Devi Saupi, Noorasmah Lee, Shiou Yih Profiling of volatile organic compounds (VOCs) of wild edible durians from Sarawak, Borneo associated with its aroma properties |
| title | Profiling of volatile organic compounds (VOCs) of wild edible durians from Sarawak, Borneo associated with its aroma properties |
| title_full | Profiling of volatile organic compounds (VOCs) of wild edible durians from Sarawak, Borneo associated with its aroma properties |
| title_fullStr | Profiling of volatile organic compounds (VOCs) of wild edible durians from Sarawak, Borneo associated with its aroma properties |
| title_full_unstemmed | Profiling of volatile organic compounds (VOCs) of wild edible durians from Sarawak, Borneo associated with its aroma properties |
| title_short | Profiling of volatile organic compounds (VOCs) of wild edible durians from Sarawak, Borneo associated with its aroma properties |
| title_sort | profiling of volatile organic compounds (vocs) of wild edible durians from sarawak, borneo associated with its aroma properties |
| url | http://psasir.upm.edu.my/id/eprint/109039/ http://psasir.upm.edu.my/id/eprint/109039/ http://psasir.upm.edu.my/id/eprint/109039/ |