Sospeter, EliwanzitaDing, PhebeFang, Teh HueyMisran, AzizahAbas, FaridahDey, Gargi2026-04-132026-04-132025-02-12DOI: 10.1111/1750-3841.70099https://repository.must.ac.tz/handle/123456789/545This Journal Article of Science and Technical Education was Published by Journal of Food Science in 2025.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 fruitenArticle