Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process.

• Main Authors: Chin, Sung Tong, Sheikh Abdul Hamid, Nazimah, Quek, Siew Young, Che Man, Yaakob, Abdul Rahman, Russly, Mat Hashim, Dzulkifly
• Format: Article
• Language: English; English
• Published: Elsevier 2008
• Online Access: http://psasir.upm.edu.my/id/eprint/13517/1/Changes%20of%20volatiles.pdf; http://psasir.upm.edu.my/id/eprint/13517/
• Institution: Universiti Putra Malaysia

Changes of volatile profile from durian (Durio zibethinus) pulp during freeze-drying and spray-drying process were studied using headspace SPME coupled to fast GC–TOFMS. Results showed that 4 esters diminished in the volatiles' composition of freeze-dried pulp and spray drying caused losses of 14 volatile constituents from the profile. Formation of new volatiles was induced in spray-dried durian powder, comprising 5 aldehydes, 1 ketone, 1 furan and 1 pyrrole compounds. Furthermore, dramatic decline was observed during freeze drying for the amount of major durian aroma included propanethiol, ethyl propanoate, propyl propanoate, ethyl 2-methylbutanoate and diethyl disulfide, ranging from 71% to 97% while 98% to 99% amount of such volatiles were vanished during spray-drying process.