A study was conducted to identify the volatile constituents of durian (Durio zibethinus Murr.) of clone D24 and to determine the retention of volatile components of durian fruit leather during processing and storage. Thirty-eight volatile compounds were identified in the fresh durian flesh, of which 11 were esters, 10 alcohols, six carboxylic acids, six sulphurous (S) and nitrogenous (N) compounds and five hydrocarbons. Processed durian fruit leather retained most of the aroma components of fresh durian fruit. During storage, the relative proportion of acids in the product increased, esters, alcohols and aldehydes decreased, while hydrocarbons and phenolic and S and N compounds fluctuated.
Development of a new fruit leather from durian (Durio zibethinus Murr.) is an alternative to increase the commercial value of the fruit, especially when there is an overproduction of the fruit during a season. Durian, a seasonal tropical fruit widely grown and highly prized in many parts of Southeast Asia, is normally eaten shortly after harvest in fresh form as it quickly turns rancid and sour due to some chemical changes that follow. To a lesser extent, durian is processed to make lempuk (durian cake) and tempoyak (fermented durian pulp), two products widely consumed in both Indonesia and Malaysia but not commercially produced in large quantities. Therefore, drying of the fruit to make durian fruit leather offers a convenient method of marketing durian. Study on identification of volatile constituents of durian and retention of volatile components during the processing and storage of durian fruit leather is very important to ensure the quality of the fruit leather produced. Information on volatile components of durian is also useful in flavor industries, especially for the development of artificial flavoring materials of the fruit.