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Retention of Volatile Components of Durian Fruit Lather during processing and Storage


Citation

Jaswir, Irwandi and Che Man, Yaakob and Selamat, Jinap and Ahmad, Faujan and Hiroshi, Sugisawa (2008) Retention of Volatile Components of Durian Fruit Lather during processing and Storage. Journal of Food Processing and Preservation, 32 (5). pp. 740-750. ISSN 0145-8892

Abstract / Synopsis

A study was conducted to identify the volatile constituents of durian(Durio zibethinus Murr.) of clone D24 and to determine the retention of volatile components of durian fruit leather during processing and storage.Thirty-eight volatile compounds were identified in the fresh durian flesh, of which 11 were esters, 10 alcohols, six carboxylic acids, six sulphurous (S) and nitrogenous (N) compounds and five hydrocarbons. Processed durian fruit leather retained most of the aroma components of fresh durian fruit. During storage, the relative proportion of acids in the product increased, esters,alcohols and aldehydes decreased, while hydrocarbons and phenolic and S and N compounds fluctuated.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Science
DOI Number: https://doi.org/10.1111/j.1745-4549.2008.00211.x
Publisher: Wiley Periodicals Inc.
Keywords: Durian, Fruit, Carboxylic, acids, Hydrocarbons Aldehydes
Depositing User: Najwani Amir Sariffudin
Date Deposited: 28 Apr 2010 08:46
Last Modified: 20 Oct 2015 01:17
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4549.2008.00211.x
URI: http://psasir.upm.edu.my/id/eprint/5790
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