Abstract
The fruits of three varieties of Indonesian durian have been analyzed by GC-MS and flavor dilution analysis. Twenty-four of the 43 peaks that contributed to the flavor of the 5× diluted extract, as detected by sniff−GC, had a sulfury note. Upon diluting the original extract 50 times, 11 components of the 17 which could still be detected by sniff−GC had a sulfury note, 3 of which were especially strong. One of the three strongest durian odorants was identified, based on Kovats index, MS, and odor description, as 3,5-dimethyl-1,2,4-trithiolane. Ethyl 2-methylbutanoate was found to have the highest odor impact among the non-sulfurous odorants in durian. Keywords: Durian; tropical fruit; aroma dilution analysis; fruit flavor; S-ethyl thioacetate; 3,5-dimethyl-1,2,4-trithiolane
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