Identification Of Aroma And Taste Compounds In Durian And Study On Synergistic Effect

In this paper,three high-quality durian cultivars Monthong,Musang King and Black Thorn were taken as the research objects to study the types and contents of their aroma and taste components,and interaction relationship between key sulfur-containing aroma compounds.Headspace solid-phase microextraction(HS-SPME)combined with gas chromatographymass spectrometry(GC-MS)was used to analyze the volatile aroma compounds of Musang King durian.A total of 49 volatile aroma compounds were identified in three types of durian pulp,including 22 ester compounds,13 sulfur compounds,6 alcohol compounds,3 ketone compounds,3 aldehyde compounds,and 2 alkene compounds.kind.27,38 and 36 compounds were detected from black thorn,Monthong and Musang King durian,respectively.A total of13 aroma compounds were identified in Musang King durian pulp by SPME combined with GC-O,and 13,13 and 16 aroma compounds were detected from black thorn,Monthong and Musang King durian pulp,respectively.It contains 8 kinds of ester compounds,8 kinds of sulfides,2 kinds of alkenes,2 kinds of aldehydes,1 kind of ketones and 2 kinds of unknown compounds.Diethyl disulfide(AI: 8.2-9.1),ethanethiol(AI: 6.0-7.9),methyl ethyl disulfide(AI: 4.7-7.2),diethyl trisulfide(AI: 8.2-9.1)and ethyl 2-methylbutyrate(AI: 6.2-7.8)have higher aroma intensity than other substances.Of note is the first detection of dipropyl sulfide in durian,produced by the catabolism of the precursor substance S-propyl-L-cysteine,which has a garlic and onion odor.Three popular durian taste components were identified by using high-performance anionexchange chromatography with pulsed amperometric detection(HPAEC-PAD)and ultra-high performance liquid chromatography(UHPLC).A total of 5 sugars,27 organic acids and 19 free amino acids were detected in blackthorn durian.In the Monthong durian,4 kinds of sugars,27 kinds of organic acids and 19 kinds of free amino acids were detected.In Musang King durian,4 kinds of sugars,27 kinds of organic acids and 20 kinds of free amino acids were detected.Finally,the flavor differences of the three durians were evaluated by electronic nose and electronic tongue,and the three durians were classified by principal component analysis(PCA).Five sulfide interactions were investigated using Feller’s additive model and OAV.In Feller’s additive model,six binary mixtures showed masking and four showed synergy.Afterwards,ten groups of binary mixtures were further studied by OAV method,and seven groups showed masking effect.Two groups of mixtures showed synergistic effects and one group showed additive effects.