Profiling of physicochemical properties, volatile and non-volatile compounds, and sensory preferences of three durian (Durio zibethinus L.) varieties in Peninsular Malaysia
Durian (Durio zibethinus L.) is a tropical fruit extensively cultivated in Southeast Asia, especially Malaysia, Indonesia, Thailand, and the Philippines. “D200”, “D197”, and “D24” are the three most famous durian varieties in Malaysia. However, there is a notable disparity in their market prices, le...
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121069/ http://psasir.upm.edu.my/id/eprint/121069/1/121069.pdf |
| _version_ | 1848868288298221568 |
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| author | Lim, Soo Chin Juhari, Nurul Hanisah Lasekan, Ola Pak Dek, Mohd Sabri Nik Hadzir, Noor Hadzuin |
| author_facet | Lim, Soo Chin Juhari, Nurul Hanisah Lasekan, Ola Pak Dek, Mohd Sabri Nik Hadzir, Noor Hadzuin |
| author_sort | Lim, Soo Chin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Durian (Durio zibethinus L.) is a tropical fruit extensively cultivated in Southeast Asia, especially Malaysia, Indonesia, Thailand, and the Philippines. “D200”, “D197”, and “D24” are the three most famous durian varieties in Malaysia. However, there is a notable disparity in their market prices, leading to the assumption that higher-priced varieties possess superior quality. Fruit quality is an important parameter that determines consumer preference. Therefore, the present work aimed to investigate the differences in the three popular Malaysian durian varieties (“D200”, “D197”, and “D24”) from different geographical regions, particularly physicochemical properties, volatile and non-volatile compounds, and consumer preference, in order to verify the accuracy of the assumption. The results of the analysis showed significant differences (p < 0.05) in physicochemical properties and non-volatile compounds among different durian varieties. Meanwhile, no significant difference (p > 0.05) was found between the same durian varieties from different geographical regions, except for colour chromaticity a*, titratable acidity, and firmness. On the other hand, GC-MS results revealed that durians contained 18 volatile compounds including five sulphur compounds, five esters, four alcohols, one ketone, and three other compounds. Hedonic test results revealed that the sensory preference scores rated by panellists had no significant difference (p?> 0.05) for the three different varieties, except for surface colour. Overall, panellists preferred Pahang “D200”. Principal component analysis explained 64.30% of the total variation, with PC1 and PC2 accounting for 39.00 and 25.30%, respectively. In conclusion, physicochemical characteristics, and volatile and non-volatile compounds of the three durian varieties showed differences, and consumers preferred all the three durian varieties, with “D200” scoring the highest, followed by “D197” and “D24”. |
| first_indexed | 2025-11-15T14:50:00Z |
| format | Article |
| id | upm-121069 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:50:00Z |
| publishDate | 2025 |
| publisher | Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1210692025-10-24T03:21:55Z http://psasir.upm.edu.my/id/eprint/121069/ Profiling of physicochemical properties, volatile and non-volatile compounds, and sensory preferences of three durian (Durio zibethinus L.) varieties in Peninsular Malaysia Lim, Soo Chin Juhari, Nurul Hanisah Lasekan, Ola Pak Dek, Mohd Sabri Nik Hadzir, Noor Hadzuin Durian (Durio zibethinus L.) is a tropical fruit extensively cultivated in Southeast Asia, especially Malaysia, Indonesia, Thailand, and the Philippines. “D200”, “D197”, and “D24” are the three most famous durian varieties in Malaysia. However, there is a notable disparity in their market prices, leading to the assumption that higher-priced varieties possess superior quality. Fruit quality is an important parameter that determines consumer preference. Therefore, the present work aimed to investigate the differences in the three popular Malaysian durian varieties (“D200”, “D197”, and “D24”) from different geographical regions, particularly physicochemical properties, volatile and non-volatile compounds, and consumer preference, in order to verify the accuracy of the assumption. The results of the analysis showed significant differences (p < 0.05) in physicochemical properties and non-volatile compounds among different durian varieties. Meanwhile, no significant difference (p > 0.05) was found between the same durian varieties from different geographical regions, except for colour chromaticity a*, titratable acidity, and firmness. On the other hand, GC-MS results revealed that durians contained 18 volatile compounds including five sulphur compounds, five esters, four alcohols, one ketone, and three other compounds. Hedonic test results revealed that the sensory preference scores rated by panellists had no significant difference (p?> 0.05) for the three different varieties, except for surface colour. Overall, panellists preferred Pahang “D200”. Principal component analysis explained 64.30% of the total variation, with PC1 and PC2 accounting for 39.00 and 25.30%, respectively. In conclusion, physicochemical characteristics, and volatile and non-volatile compounds of the three durian varieties showed differences, and consumers preferred all the three durian varieties, with “D200” scoring the highest, followed by “D197” and “D24”. Universiti Putra Malaysia 2025 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/121069/1/121069.pdf Lim, Soo Chin and Juhari, Nurul Hanisah and Lasekan, Ola and Pak Dek, Mohd Sabri and Nik Hadzir, Noor Hadzuin (2025) Profiling of physicochemical properties, volatile and non-volatile compounds, and sensory preferences of three durian (Durio zibethinus L.) varieties in Peninsular Malaysia. International Food Research Journal, 32 (1). pp. 134-149. ISSN 1985-4668; eISSN: 2231-7546 http://www.ifrj.upm.edu.my/32%20(01)%202025/10%20-%20IFRJ24179.R1.pdf 10.47836/ifrj.32.1.10 |
| spellingShingle | Lim, Soo Chin Juhari, Nurul Hanisah Lasekan, Ola Pak Dek, Mohd Sabri Nik Hadzir, Noor Hadzuin Profiling of physicochemical properties, volatile and non-volatile compounds, and sensory preferences of three durian (Durio zibethinus L.) varieties in Peninsular Malaysia |
| title | Profiling of physicochemical properties, volatile and non-volatile compounds, and sensory preferences of three durian (Durio zibethinus L.) varieties in Peninsular Malaysia |
| title_full | Profiling of physicochemical properties, volatile and non-volatile compounds, and sensory preferences of three durian (Durio zibethinus L.) varieties in Peninsular Malaysia |
| title_fullStr | Profiling of physicochemical properties, volatile and non-volatile compounds, and sensory preferences of three durian (Durio zibethinus L.) varieties in Peninsular Malaysia |
| title_full_unstemmed | Profiling of physicochemical properties, volatile and non-volatile compounds, and sensory preferences of three durian (Durio zibethinus L.) varieties in Peninsular Malaysia |
| title_short | Profiling of physicochemical properties, volatile and non-volatile compounds, and sensory preferences of three durian (Durio zibethinus L.) varieties in Peninsular Malaysia |
| title_sort | profiling of physicochemical properties, volatile and non-volatile compounds, and sensory preferences of three durian (durio zibethinus l.) varieties in peninsular malaysia |
| url | http://psasir.upm.edu.my/id/eprint/121069/ http://psasir.upm.edu.my/id/eprint/121069/ http://psasir.upm.edu.my/id/eprint/121069/ http://psasir.upm.edu.my/id/eprint/121069/1/121069.pdf |