Colour and Odour Characteristics of Local Durian Varieties in Songkhla Province
Keywords:
odour, local durian, Songkhla, chemical compositions, gas chromatography-mass spectrometryAbstract
The information on colour and odour characteristic of local durian varieties in Thailand are limited. The objective of this research is to investigate the physical and chemical characteristics of 7 local durian varieties from Songkhla province, namely Supnasaen, Phikunklin, Aileuang, Lepyiao, Muktaam, Nomsao, and Nomsod. The study utilized scientific instruments to collect data that could serve as a basis for promoting and selecting durian varieties in the future. The flesh of all seven varieties was analyzed for color using a colorimeter, elemental composition using a CHNS/O analyzer and volatile organic compounds (VOCs) using headspace solid-phase microextraction (HS-SPME) followed by GC-MS analysis. Yellow index values were found to effectively and rapidly indicate the initial differences between each durian variety. In terms of elemental composition, the highest carbon and hydrogen content were found in Supnasan (44.42±0.20 and 7.04±0.04%, respectively), the highest nitrogen and sulfur content in Nomsao (1.49±0.02 and 0.11±0.01%, respectively), and the highest oxygen content in Aileuang (48.12±0.22%). The results of the odour analysis revealed a total of 52-74 volatile organic compounds (VOCs) which categorized into 18 functional groups. Specific compounds were unique to certain varieties such as; Aldehyde was found only in the Aileuang variety, Azine was found only in the Muktaam variety, Diene was found in the Supnasaen and Lepyiao varieties, Ether was found in the Nomsao and Nomsod varieties, Oxazole was found in the Muktaam and Nomsao varieties. Thiazole was found in the Aileuang and Lepyiao varieties, Pyrazine was found, but volatile sulfur was not found in the Phikunklin variety, Carboxylic acid was not found in the Lepyiao variety and Terpene was not found in both the Supnasaen and Nomsao varieties. Esters and sulfides were the main functional groups providing odour across all varieties, but in varying quantities. Results of this research demonstrated methods of physical and chemical analyses that can be used to promote the cultivation of durian varieties with colour and odour profiles preferred by consumers.
References
จรัสศรี นวลศรี กรกช นาคคนอง อมรรัตน์ จันทนาอรพินท์ รวีย์รัชต์ รักขันธุ์ และสุภาณี ชนะวีรวรรณ. 2560. การศึกษาความหลากหลายทางพันธุกรรมและคัดเลือกพันธุ์ทุเรียนพื้นบ้านในเขตภาคใต้ของประเทศไทย. หน้า 1-146. ใน: รายงานโครงการวิจัยฉบับสมบูรณ์ 2560. คณะทรัพยากรธรรมชาติ มหาวิทยาลัยสงขลานครินทร์ วิทยาเขตหาดใหญ่.
นิรนาม. 2566. "ไอ้เหลือง" แชมป์เวที 5 ประกวด "เรียนบ้าน" สงขลา. สงขลาโฟกัส. แหล่งข้อมูล: https://สงขลาโฟกัส.com/news/6425/กองฯเกษตรอบจ-สงขลารุก/. สืบค้น: 10 ตุลาคม 2566.
Aschariyaphotha, W., C. Wongs-Aree, K. Bodhipadma and S. Noichinda. 2021. Fruit volatile fingerprints characterized among four commercial cultivars of Thai durian (Durio zibethinus). Journal of Food Quality. 2021(1): 1-12.
ASTM. 2021. Standard test methods for determination of carbon, hydrogen and nitrogen in analysis samples of coal and carbon in analysis samples of coal and coke. American Society for Testing and Materials. 1-11.
Chairat, R., S. Lertsiri and K. Tananuwong. 2022. Volatile compound production and quality characteristics of durian fruit cv. monthong as affected by 1-methylcyclopropene and modified atmosphere storage. International Journal of Fruit Science. 22(1): 481-494.
Charoensumran, P., K. Pratumyot, T. Vilaivan and T. Praneenararat. 2021. Investigation of key chemical species from durian peduncles and their correlations with durian maturity. Scientific Reports. 11(1): 1-9.
Chin, S.T., N. Hamid, S.Y. Quek, Y.B. Man, R.A. Rahman and D. Hashim. 2007. Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS. Journal of Food Composition and Analysis. 20: 31-44.
Cullere, L., A. Escudero, J. Cacho and V. Ferreira. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines. Journal of Agricultural and Food Chemistry. 52: 1653-1660.
De-la-fuente-blanco, A. and V. Ferreira. 2020. Gas chromatography olfactometry (GC-O) for the (Semi) quantitative screening of wine aroma. Foods. 9(12): 1-20.
Firdaus, A., M.A. Samah and K.B. Hamid. 2018. CHNS analysis towards food waste in composting. Journal CleanWAS. 2(1): 6-10.
Genva, M., T.K. Kemene, M. Deleu, L. Lins and M.L. Fauconnier. 2019. Is it possible to predict the odor of a molecule on the basis of its structure?. International Journal of Molecular Sciences. 20(12): 1-16.
Khaksar, G., S. Kasemcholathan and S. Sirikantaramas.2024. Durian (Durio zibethinus L.): Nutritional composition, pharmacological implications, value-added products, and omics-based investigations. Horticulturae. 10(4): 1-23.
Li, J.X., P. Schieberle and M. Steinhaus. 2012. Characterization of the major odor-active compounds in Thai durian (Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry. Journal of Agricultural and Food Chemistry. 60(45): 11253-11262.
Li, J.-X., P. Schieberle and M. Steinhaus. 2017. Insights into the key compounds of durian (Durio zibethinus L. ‘Monthong’) pulp odor by odorant quantitation and aroma simulation experiments. Journal of Agricultural and Food Chemistry. 65(3): 639-647.
Lu, L., Z. Hu, C. Fang and X. Hu. 2023. Characteristic flavor compounds and functional components of fragrant rice with different flavor types. Foods. 12(11): 2185 - 2195.
Martin, A. 2015. 4.4 Lab colour space and delta E measurements. Available at: https://opentextbc.ca/graphicdesign/chapter/4-4-lab-colour-space-and-delta-e-measurements. Accessed: February 18, 2024.
Osman, C.P., N. Kasim, N.S. Salim and N. Aziz. 2022. Discrimination of 11 Malaysian durian cultivars based on sulfur-containing volatiles and esters using multivariate data analysis. Natural Product Communications. 17(1): 1-8.
Oyinloye, T.M. and W.B. Yoon. 2020. Effect of freeze-drying on quality and grinding process of food produce: A review. Processes. 8(3): 1-23.
Radchanui, C. and P. Keawvongsri. 2017. Pattern and production of durian in saikhao community, kokpho district, pattani province. International Journal of Agricultural Technology. 16(6): 791-812.
Sommer, S., L.M. Lang, L. Drummond, M. Buchhaupt, M.A. Fraatz and H. Zorn. 2022. Odor characteristics of novel non-canonical terpenes. Molecules. 27(12): 1-15.
Soo, J. 2019. Volatile esters and sulfur compounds in durians and a suggested approach to enhancing economic value of durians. Malaysian Journal of Sustainable Agriculture. 3: 5-15.
Stein, S.E. 2014. NIST Standard Reference Database 1A. The NIST mass spectrometry data center. 76 p.
Sujang, G.B., S.D. Ramaiya, N. Saupi and S.Y. Lee. 2023. Profiling of volatile organic compounds (VOCs) of wild edible durians from sarawak, borneo associated with its aroma properties. Horticulturae. 9(2): 1-17.
Tao, N.-P., R. Wu, P.-G. Zhou, S.-Q. Gu and W. Wu. 2014. Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry. Journal of Food and Drug Analysis. 22(4): 431-438.
Tifani, K.T., L.P.E. Nugroho and N. Purwanti. 2018. Physicochemical and sensorial properties of durian jam prepared from fresh and frozen pulp of various durian cultivars. International Food Research Journal. 25: 826-834.
Toledo, M. 2023. CHNSO elemental analysis – sample preparation. Available at: https://www.mt.com/in/en/home/applications/Laboratory_weighing/chnso_elemental_analysis.html#overviewaf. Accessed: October 10, 2023.
Wisutiamonkul, A., C. Ampomah-Dwamena, A.C. Allan and S. Ketsa. 2017. Carotenoid accumulation and gene expression during durian (Durio zibethinus) fruit growth and ripening. Scientia Horticulturae. 220: 233-242.
Wisuwat, S., A. Pichakum, P. Traiperm, E. Rungjangsuwan, U. Siriwattanakul, N. Leeratsuwan, P. P. Chareonsap, K. Kulpradit, S. Somsri and S.C. Swangpol. 2019. Diversity of durian (Durio zibethinus L.) from Nonthaburi, Thailand based on morpho-palatability characteristics and simple sequence repeat markers. Agriculture and Natural Resources. 53(3): 218-227.
Zhou, X., H. Wu, J. Pan, H. Chen, B. Jin, Z. Yan, L. Xie and K. Rogers. 2021. Geographical traceability of south-east Asian durian: A chemometric study using stable isotopes and elemental compositions. Journal of Food Composition and Analysis. 101: 1-8.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Thai Agricultural Research Journal
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Thai Agricultural Research Journal
