Retention of Volatile Components of Durian Fruit Lather during processing and Storage
A study was conducted to identify the volatile constituents of durian(Durio zibethinus Murr.) of clone D24 and to determine the retention of volatile components of durian fruit leather during processing and storage.Thirty-eight volatile compounds were identified in the fresh durian flesh, of which 1...
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| Format: | Article |
| Language: | English English |
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Wiley Periodicals Inc.
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/5790/ http://psasir.upm.edu.my/id/eprint/5790/1/Retention%20of%20Volatile%20Components%20of%20Durian%20Fruit%20Lather%20during%20processing%20and%20Storage.pdf |
| _version_ | 1848840198002049024 |
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| author | Jaswir, Irwandi Che Man, Yaakob Selamat, Jinap Ahmad, Faujan Hiroshi, Sugisawa |
| author_facet | Jaswir, Irwandi Che Man, Yaakob Selamat, Jinap Ahmad, Faujan Hiroshi, Sugisawa |
| author_sort | Jaswir, Irwandi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | A study was conducted to identify the volatile constituents of durian(Durio zibethinus Murr.) of clone D24 and to determine the retention of volatile components of durian fruit leather during processing and storage.Thirty-eight volatile compounds were identified in the fresh durian flesh, of which 11 were esters, 10 alcohols, six carboxylic acids, six sulphurous (S) and nitrogenous (N) compounds and five hydrocarbons. Processed durian fruit leather retained most of the aroma components of fresh durian fruit. During
storage, the relative proportion of acids in the product increased, esters,alcohols and aldehydes decreased, while hydrocarbons and phenolic and S and N compounds fluctuated. |
| first_indexed | 2025-11-15T07:23:31Z |
| format | Article |
| id | upm-5790 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:23:31Z |
| publishDate | 2008 |
| publisher | Wiley Periodicals Inc. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-57902015-10-20T01:17:51Z http://psasir.upm.edu.my/id/eprint/5790/ Retention of Volatile Components of Durian Fruit Lather during processing and Storage Jaswir, Irwandi Che Man, Yaakob Selamat, Jinap Ahmad, Faujan Hiroshi, Sugisawa A study was conducted to identify the volatile constituents of durian(Durio zibethinus Murr.) of clone D24 and to determine the retention of volatile components of durian fruit leather during processing and storage.Thirty-eight volatile compounds were identified in the fresh durian flesh, of which 11 were esters, 10 alcohols, six carboxylic acids, six sulphurous (S) and nitrogenous (N) compounds and five hydrocarbons. Processed durian fruit leather retained most of the aroma components of fresh durian fruit. During storage, the relative proportion of acids in the product increased, esters,alcohols and aldehydes decreased, while hydrocarbons and phenolic and S and N compounds fluctuated. Wiley Periodicals Inc. 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/5790/1/Retention%20of%20Volatile%20Components%20of%20Durian%20Fruit%20Lather%20during%20processing%20and%20Storage.pdf Jaswir, Irwandi and Che Man, Yaakob and Selamat, Jinap and Ahmad, Faujan and Hiroshi, Sugisawa (2008) Retention of Volatile Components of Durian Fruit Lather during processing and Storage. Journal of Food Processing and Preservation, 32 (5). pp. 740-750. ISSN 0145-8892 http://dx.doi.org/10.1111/j.1745-4549.2008.00211.x 10.1111/j.1745-4549.2008.00211.x English |
| spellingShingle | Jaswir, Irwandi Che Man, Yaakob Selamat, Jinap Ahmad, Faujan Hiroshi, Sugisawa Retention of Volatile Components of Durian Fruit Lather during processing and Storage |
| title | Retention of Volatile Components of Durian Fruit Lather during processing and Storage |
| title_full | Retention of Volatile Components of Durian Fruit Lather during processing and Storage |
| title_fullStr | Retention of Volatile Components of Durian Fruit Lather during processing and Storage |
| title_full_unstemmed | Retention of Volatile Components of Durian Fruit Lather during processing and Storage |
| title_short | Retention of Volatile Components of Durian Fruit Lather during processing and Storage |
| title_sort | retention of volatile components of durian fruit lather during processing and storage |
| url | http://psasir.upm.edu.my/id/eprint/5790/ http://psasir.upm.edu.my/id/eprint/5790/ http://psasir.upm.edu.my/id/eprint/5790/ http://psasir.upm.edu.my/id/eprint/5790/1/Retention%20of%20Volatile%20Components%20of%20Durian%20Fruit%20Lather%20during%20processing%20and%20Storage.pdf |