Characterisation of Malaysian durian (Durio zibethinus Murr) cultivars: relationship of phycochemical and flavour properties with sensory properties
The physicochemical (pH, soluble solids, titratable acidity, sugars and organic acids), flavour and sensory properties of five Malaysian durian cultivars (D2, D24, MDUR78, D101 and Chuk) were studied. There were significant differences (P < 0.05) among the five cultivars in terms of all physicoch...
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| Format: | Article |
| Language: | English English |
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Copyright © 2005 Elsevier Ltd
2007
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7090/1/Characterisation%20of%20Malaysian%20durian.pdf |
| _version_ | 1796967252743946240 |
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| author | Voon, Yit Yang Sheikh Abdul Hamid, Nazimah Rahmat Ali, Gulam Rusul Osman, Azizah |
| author_facet | Voon, Yit Yang Sheikh Abdul Hamid, Nazimah Rahmat Ali, Gulam Rusul Osman, Azizah |
| author_sort | Voon, Yit Yang |
| collection | UPM |
| description | The physicochemical (pH, soluble solids, titratable acidity, sugars and organic acids), flavour and sensory properties of five Malaysian durian cultivars (D2, D24, MDUR78, D101 and Chuk) were studied. There were significant differences (P < 0.05) among the five cultivars in terms of all physicochemical characteristics tested with the exception for D2 and MDUR 78, which had similar physicochemical characteristics. Twenty two esters, 14 sulphur compounds, 7 alcohols, 3 aldehydes and 1 ketone were detected in the durian pulp of the five different cultivars using solid-phase microextraction coupled to gas chromatography-time of flight mass spectrometry. Diethyl disulphide, ethyl-n-propyl disulphide, diethyl trisulphide and ethanethiol were the predominant sulphur-containing compounds in all the cultivars. The major esters present in durian were either ethyl propanoate, ethyl-2-methyl butanoate, or propyl-2-methylbutanoate and their levels varied within cultivars. Principal component analysis applied to the data differentiated all cultivars based on 29 volatile flavour compounds exhibiting significant differences (P < 0.05) between cultivars. Principal components 1 and 2 explained 89% of the total variance. A strong correlation was observed between sensory properties with flavour compound and physicochemical characteristics of the fruit. |
| first_indexed | 2024-03-06T07:11:12Z |
| format | Article |
| id | upm.eprints-7090 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:11:12Z |
| publishDate | 2007 |
| publisher | Copyright © 2005 Elsevier Ltd |
| record_format | dspace |
| spelling | upm.eprints-70902015-10-08T03:18:28Z http://psasir.upm.edu.my/id/eprint/7090/ Characterisation of Malaysian durian (Durio zibethinus Murr) cultivars: relationship of phycochemical and flavour properties with sensory properties Voon, Yit Yang Sheikh Abdul Hamid, Nazimah Rahmat Ali, Gulam Rusul Osman, Azizah The physicochemical (pH, soluble solids, titratable acidity, sugars and organic acids), flavour and sensory properties of five Malaysian durian cultivars (D2, D24, MDUR78, D101 and Chuk) were studied. There were significant differences (P < 0.05) among the five cultivars in terms of all physicochemical characteristics tested with the exception for D2 and MDUR 78, which had similar physicochemical characteristics. Twenty two esters, 14 sulphur compounds, 7 alcohols, 3 aldehydes and 1 ketone were detected in the durian pulp of the five different cultivars using solid-phase microextraction coupled to gas chromatography-time of flight mass spectrometry. Diethyl disulphide, ethyl-n-propyl disulphide, diethyl trisulphide and ethanethiol were the predominant sulphur-containing compounds in all the cultivars. The major esters present in durian were either ethyl propanoate, ethyl-2-methyl butanoate, or propyl-2-methylbutanoate and their levels varied within cultivars. Principal component analysis applied to the data differentiated all cultivars based on 29 volatile flavour compounds exhibiting significant differences (P < 0.05) between cultivars. Principal components 1 and 2 explained 89% of the total variance. A strong correlation was observed between sensory properties with flavour compound and physicochemical characteristics of the fruit. Copyright © 2005 Elsevier Ltd 2007 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7090/1/Characterisation%20of%20Malaysian%20durian.pdf Voon, Yit Yang and Sheikh Abdul Hamid, Nazimah and Rahmat Ali, Gulam Rusul and Osman, Azizah (2007) Characterisation of Malaysian durian (Durio zibethinus Murr) cultivars: relationship of phycochemical and flavour properties with sensory properties. Food Chemistry, 103 (4). pp. 1217-1227. ISSN 0308-8146 http://dx.doi.org/10.1016/j.foodchem.2006.10.038 10.1016/j.foodchem.2006.10.038 English |
| spellingShingle | Voon, Yit Yang Sheikh Abdul Hamid, Nazimah Rahmat Ali, Gulam Rusul Osman, Azizah Characterisation of Malaysian durian (Durio zibethinus Murr) cultivars: relationship of phycochemical and flavour properties with sensory properties |
| title | Characterisation of Malaysian durian (Durio zibethinus Murr) cultivars: relationship of phycochemical and flavour properties with sensory properties |
| title_full | Characterisation of Malaysian durian (Durio zibethinus Murr) cultivars: relationship of phycochemical and flavour properties with sensory properties |
| title_fullStr | Characterisation of Malaysian durian (Durio zibethinus Murr) cultivars: relationship of phycochemical and flavour properties with sensory properties |
| title_full_unstemmed | Characterisation of Malaysian durian (Durio zibethinus Murr) cultivars: relationship of phycochemical and flavour properties with sensory properties |
| title_short | Characterisation of Malaysian durian (Durio zibethinus Murr) cultivars: relationship of phycochemical and flavour properties with sensory properties |
| title_sort | characterisation of malaysian durian durio zibethinus murr cultivars relationship of phycochemical and flavour properties with sensory properties |
| url | http://psasir.upm.edu.my/id/eprint/7090/1/Characterisation%20of%20Malaysian%20durian.pdf |
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