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 devoted to volatile wild edible durians. Therefore, present study aims characterize compare indigenous durians from Sarawak, Borneo. Seven genotypes, namely Durio dulcis, graveolens (yellow-fleshed), (orange-fleshed), (red-fleshed), kutejensis, oxleyanus, zibethinus were characterized this study. Solid phase microextraction combined with gas chromatography-mass spectrometry (SPME GC-MS) was used detect compounds, while quantitative descriptive analysis (QDA) method A total 119 comprising alcohol, aldehyde, amine, ether, ester, ketone, nitrogen-containing, sulfur-containing detected. Ester alcohol are most predominant composition, especially D. (yellow- orange-fleshed), dulcis possessed three nine times higher relative amount ester compounds. PCA clearly classified into different groups. Based on QDA analysis, kutejensis has mildest among durians, perceived a stronger sweet grassy aroma. Partially Least Square (PLS) regression model indicated strong relationship between intensity panelists. These findings could be major component industry, paving way for breeding efforts create new cultivars that can improve consumers’ satisfaction.