ArticleFood chemistry: X2024
Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 24 citations in OpenAlex.
- Water Status and Flavor Evolution in Vacuum Freeze-Dried Mulberry: A Potential Flavor Transition Point.Foods (Basel, Switzerland) · 2026Article
- Effect of low-temperature vacuum cooking (Food chemistry: X · 2026Article
- Metabolomic Analysis of Goji Berry Sun-Drying: Dynamic Changes in Small-Molecule Substances.Foods (Basel, Switzerland) · 2025Article
- Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Analysis of Volatile and Non-Volatile Components of Dried Chili Pepper (Foods (Basel, Switzerland) · 2025Article
- Comparing effects of tangerine-peel (Food chemistry: X · 2024Article
- Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
9 authors at 4 institutions in 1 country.
Funding
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Abstract
Durian contains rich flavor components that undergo complex changes during drying. In this study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD). Compared with the fresh samples, those dried by IFD, CFD, and AD lost 11, 9, and 7 original volatile compounds, respectively, and generated 7, 6, and 8 new volatile compounds, respectively, and showed a rapid and then slow decreasing trend in the total content during drying. However, the types of amino acids and soluble sugars remained unchanged during each of the drying methods. Furthermore, volatile compounds showed a significant negative correlation with the majority of amino acids and a significant positive correlation with soluble sugars. The IFD samples had the highest content of volatile compounds, amino acids, and soluble sugars. Therefore, IFD is recommended as a preferable drying method for durian.
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