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Updated: Oct 2, 2025
Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS, UHPLC,
Zuobing Xiao1,2, Minxing Niu1, Yunwei Niu1
1Shanghai Institute of Technology, School of Perfume and Aroma Technology, Shanghai 201418, China.
Abstract:
In order to comprehensively evaluate the aroma-active substances and taste components of durian, solid-phase microextraction combined with gas chromatography mass spectrometry (SPME/GC-MS), high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and ultra-high-performance liquid chromatography (UHPLC) were used to test the key components of three popular durian cultivars. A total of 27 volatile compounds, 5 sugars, 27 organic acids and 19 free amino acids were detected in Black Thorn (BT) durian. A total of 38 volatile compounds, 4 sugars, 27 organic acids and 19 free amino acids were detected in Monthong (MT) durian. A total of 36 volatile compounds, 4 sugars, 27 organic acids and 20 free amino acids were detected in Musang King (MK) durian. Finally, the flavor differences of the three durians were evaluated using electronic nose (e-nose) and electronic tongue (e-tongue), and different cultivars were classified through principal component analysis (PCA).
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