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. 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.

Automated summary

This study compared the volatile profiles of different durian cultivars at ripening stage, revealing that Chanthaburi 1 had fewer volatile compounds with lower odor activity value. Chanee exhibited the strongest durian smell, Monthong had a strong apple-like fruity odor, and Kanyao was more green fruity in aroma profile.