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Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process.


Chin, Sung Tong and Sheikh Abdul Hamid, Nazimah and Quek, Siew Young and Che Man, Yaakob and Abdul Rahman, Russly and Mat Hashim, Dzulkifly (2008) Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process. LWT - Food Science and Technology, 41 (10). pp. 1899-1905. ISSN 0023-6438


Changes of volatile profile from durian (Durio zibethinus) pulp during freeze-drying and spray-drying process were studied using headspace SPME coupled to fast GC–TOFMS. Results showed that 4 esters diminished in the volatiles' composition of freeze-dried pulp and spray drying caused losses of 14 volatile constituents from the profile. Formation of new volatiles was induced in spray-dried durian powder, comprising 5 aldehydes, 1 ketone, 1 furan and 1 pyrrole compounds. Furthermore, dramatic decline was observed during freeze drying for the amount of major durian aroma included propanethiol, ethyl propanoate, propyl propanoate, ethyl 2-methylbutanoate and diethyl disulfide, ranging from 71% to 97% while 98% to 99% amount of such volatiles were vanished during spray-drying process.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.lwt.2008.01.014
Publisher: Elsevier
Keywords: Durian; Spray drying; Freeze drying; SPME; Fast GC; Time-of-Flight Mass Spectrometry.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 06 Nov 2013 07:18
Last Modified: 23 Nov 2015 03:34
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.lwt.2008.01.014
URI: http://psasir.upm.edu.my/id/eprint/13517
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