| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5769631 | Scientia Horticulturae | 2017 | 8 Pages |
â¢Volatiles and aroma characteristic of Indonesia lai and durian cultivars were characterized.â¢Lai aroma was characterized by lower sulfury and fruity aroma than those of durian.â¢Lai is potential to be developed into new durian cultivar with milder aroma.
Volatiles of six lai and four durian cultivars grown in Indonesia were analyzed using SPME/GC-MS. Total of 49 compounds in lai and 44 in durian were identified, including sulfurs, esters, alcohols, aldehydes, ketones and acids. It showed that lai cultivars have less diverse sulfurs and esters as compared to durian, which were most probably the key reason for the different aroma characteristic of lai and durian. PCA clearly classified lai and durian cultivars into different groups. Based on QDA analysis, lai was characterized by less intense sulfury, fruity and sweet aroma since it contained fewer sulfur and ester compounds than durian. Mas lai had the strongest aroma among other lai, may be due to the existing of two isomers 3,5-dimethyl-1,2,4-trithiolane and ethyl-2-methyl butanoate those responsible for the sulfury and fruity aroma in durian. Partial least square (PLS) and Pearson correlation analysis results showed that some sulfurs (propanethiol, diethyl disulfide, ethyl propyl disulfide, bis(ethylthio)methane, diethyl trisulfide, 1,1-bis(methylthio)-ethane, 1,1-bis(ethylthio)-ethane, 3-mercapto-2-methyl propanol, and two isomers of 3,5-dimethyl-1,2,4-trithiolane) were strongly positive correlated to the stinky aroma (sulfury). Lower sulfurs in lai cultivar increases its potency to be induced into new durian cultivar expansion. The results of this research can be used as basic information to breed new durian cultivars with milder aroma.
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