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