Browsing by Author "Ding, Phebe"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Understanding the Complex Aroma Profile of Durian Fruit: A Concise Review
    (Journal of Food Science, 2025-02-12) Sospeter, Eliwanzita; Ding, Phebe; Fang, Teh Huey; Misran, Azizah; Abas, Faridah; Dey, Gargi
    Durian fruit (Durio sp.) is a tropical fruit native to Southeast Asian countries known for its strong and unique characteristic smell. This review provides comprehensive information on durian fruit aroma, which is characterized by various volatile compounds, with esters and sulfur compounds playing a key role. Additionally, the contribution of ketones, alcohols and aldehydes to its unique aroma cannot be overlooked. The important precursors for the generation of these volatiles are branched-chain amino acids and polyunsaturated fatty acids. Moreover, the abundance and composition of aroma volatiles in durian fruit can be affected by various influencing factors, including genetic background, post-harvest handling, and processing. This review also provides the common methods used to extract and analyze durian aroma components, with solid-phase microextraction gas chromatography-mass spectrometry emerging as a suitable and precise method to extract and analyze the complex aroma chemistry of the durian fruit
  • No Thumbnail Available
    Item
    Untargeted GC–Orbitrap-HRMS fingerprinting reveals tree age-dependent changes in flavor-related metabolites of Musang King durian
    (SCI, 2026-04-20) Sospeter, Eliwanzita; Ding, Phebe
    Tree age is an important preharvest factor that can influence the chemical composition and flavor attributes of fruit, yet its effect on Musang King durian (MKD) quality remains poorly understood. In this study, an untargeted metabolomicsapproach using gas chromatography–high-resolution mass spectrometry (GC–Orbitrap-HRMS) was employed to comprehen-sively profile both volatile and non-volatile metabolites in MKD fruits harvested from young (5–9 years), middle-aged (10–15 years), and old (>16 years) trees. Multivariate analysis revealed age-dependent flavor metabolite differentiation, with principal component analysis showing distinct clustering among tree age groups, and confirmed by partial least squares discriminant analysis. Key discrim-inant metabolites included palatinose, ⊍-L-galactofuranoside, levoglucosan, L-(+)-rhamnopyranose, pyroglutamic acid, galac-taric acid, 8-methylnonanoic acid, d-gluconic acid, s-isopentyl propanethioate, propane-1-thiol, and propyl-1-(propylthio)ethyl disulfide. Integrative analysis further showed that fruits from old trees contained the highest total sugars, middle-aged treeshad the highest total organic acids, fatty acids, and amino acids, while young trees produced fruits rich in volatiles such sulfurcompounds, esters, aldehydes, and alcohols. These findings highlight that tree age influences the metabolite composition of MKD fruits. These metabolic dif-ferences demonstrate the potential of metabolite fingerprinting for distinguishing MKD fruits from different tree ages and sup-porting strategies for quality authentication. © 2026 Society of Chemical Industry.