Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus)
Ripe durian fruits produce unique volatiles of pungent odor comprising esters, alcohols, ketones, and sulfur-containing compounds. Recently, “Chanthaburi 1” hybrid bred from 2 famous commercial cultivars of “Chanee” and “Monthong” claimed to be less fragrant during ripening, but there was no report....
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/1383927 |
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| author | Wattana Aschariyaphotha Chalermchai Wongs-Aree Kitti Bodhipadma Sompoch Noichinda |
| author_facet | Wattana Aschariyaphotha Chalermchai Wongs-Aree Kitti Bodhipadma Sompoch Noichinda |
| author_sort | Wattana Aschariyaphotha |
| collection | DOAJ |
| description | Ripe durian fruits produce unique volatiles of pungent odor comprising esters, alcohols, ketones, and sulfur-containing compounds. Recently, “Chanthaburi 1” hybrid bred from 2 famous commercial cultivars of “Chanee” and “Monthong” claimed to be less fragrant during ripening, but there was no report. The present study compared the volatile profiles from 3 Thai commercial cultivars of “Kanyao,” “Chanee,” and “Monthong” compared to “Chanthaburi 1”, and the relationships of the cultivars were organized using the volatile fingerprints. Out of 41 volatile compounds detected by SPME/GC-MS in ripe durian flesh, 33 compounds were esters, but only 14 esters were found in “Chanthaburi 1.” Ripe flesh of most durian cultivars contains ethyl-2-methyl butanoate and ethyl hexanoate as the active volatiles. “Chanthaburi 1” contained fewer components with low odor activity value (OAV) of the volatiles. “Chanee” ripe flesh exhibited the strongest durian smell among the four varieties, whereas “Monthong” exhibited a strong apple-like fruity odor and “Kanyao” was more green fruity. Diethyl disulfide and 3, 5 dimethyl-1, 2, 4-trithiolane contributing pungent smells of garlic or onion were found only in “Chanthaburi 1” and “Monthong.” In terms of detected volatiles, “Kanyao” and “Chanee” were highly close when “Monthong” was apart. PCA analysis revealed that “Chanthaburi 1” contained ester compounds ancestrally related to the parents, “Chanee” in the component I and “Monthong” in the component II. These data could be beneficial for managing the status of Thai durians in global markets. |
| format | Article |
| id | doaj-art-0d7e0d09121d471ea5b623c20dbdd730 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-0d7e0d09121d471ea5b623c20dbdd7302025-02-03T05:45:57ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/13839271383927Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus)Wattana Aschariyaphotha0Chalermchai Wongs-Aree1Kitti Bodhipadma2Sompoch Noichinda3Division of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangsue, Bangkok 10800, ThailandDivision of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkhuntien, Bangkok 10150, ThailandDivision of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangsue, Bangkok 10800, ThailandDivision of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangsue, Bangkok 10800, ThailandRipe durian fruits produce unique volatiles of pungent odor comprising esters, alcohols, ketones, and sulfur-containing compounds. Recently, “Chanthaburi 1” hybrid bred from 2 famous commercial cultivars of “Chanee” and “Monthong” claimed to be less fragrant during ripening, but there was no report. The present study compared the volatile profiles from 3 Thai commercial cultivars of “Kanyao,” “Chanee,” and “Monthong” compared to “Chanthaburi 1”, and the relationships of the cultivars were organized using the volatile fingerprints. Out of 41 volatile compounds detected by SPME/GC-MS in ripe durian flesh, 33 compounds were esters, but only 14 esters were found in “Chanthaburi 1.” Ripe flesh of most durian cultivars contains ethyl-2-methyl butanoate and ethyl hexanoate as the active volatiles. “Chanthaburi 1” contained fewer components with low odor activity value (OAV) of the volatiles. “Chanee” ripe flesh exhibited the strongest durian smell among the four varieties, whereas “Monthong” exhibited a strong apple-like fruity odor and “Kanyao” was more green fruity. Diethyl disulfide and 3, 5 dimethyl-1, 2, 4-trithiolane contributing pungent smells of garlic or onion were found only in “Chanthaburi 1” and “Monthong.” In terms of detected volatiles, “Kanyao” and “Chanee” were highly close when “Monthong” was apart. PCA analysis revealed that “Chanthaburi 1” contained ester compounds ancestrally related to the parents, “Chanee” in the component I and “Monthong” in the component II. These data could be beneficial for managing the status of Thai durians in global markets.http://dx.doi.org/10.1155/2021/1383927 |
| spellingShingle | Wattana Aschariyaphotha Chalermchai Wongs-Aree Kitti Bodhipadma Sompoch Noichinda Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus) Journal of Food Quality |
| title | Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus) |
| title_full | Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus) |
| title_fullStr | Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus) |
| title_full_unstemmed | Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus) |
| title_short | Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus) |
| title_sort | fruit volatile fingerprints characterized among four commercial cultivars of thai durian durio zibethinus |
| url | http://dx.doi.org/10.1155/2021/1383927 |
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