ArticleMolecules (Basel, Switzerland)2022
Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS, UHPLC, HPAEC-PAD, E-Tongue and E-Nose.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 36 citations in OpenAlex.
- Applications of omics in deciphering the unique traits of durian, the king of fruits.Plant molecular biology · 2026Review
- An Introduction to Simple Saccharides and Oligosaccharides, and a Decadal Review of Their Analysis in Food by Ion Chromatography and Ion Chromatography/Mass Spectrometry.Food science & nutrition · 2025Review
- Article
- Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes.Food chemistry: X · 2024Article
- Revelation of the discrepancy of volatile compounds in fig (Food science & nutrition · 2024Article
- Characterization of indigenousPeerJ · 2024Article
- Article
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Authors and funding
3 authors at 2 institutions in 1 country.
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Abstract
In order to comprehensively evaluate the aroma-active substances and taste components of durian, solid-phase microextraction combined with gas chromatography mass spectrometry (SPME/GC-MS), high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and ultra-high-performance liquid chromatography (UHPLC) were used to test the key components of three popular durian cultivars. A total of 27 volatile compounds, 5 sugars, 27 organic acids and 19 free amino acids were detected in Black Thorn (BT) durian. A total of 38 volatile compounds, 4 sugars, 27 organic acids and 19 free amino acids were detected in Monthong (MT) durian. A total of 36 volatile compounds, 4 sugars, 27 organic acids and 20 free amino acids were detected in Musang King (MK) durian. Finally, the flavor differences of the three durians were evaluated using electronic nose (e-nose) and electronic tongue (e-tongue), and different cultivars were classified through principal component analysis (PCA).
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