The effect of spontaneous fermentation on the volatile flavor constituents of durian

The flavor compounds of spontaneous fermented durian (tempoyak) were analyzed compared to fresh durian using gaschromatography -mass spectrometry (GC-MS). The results of this experiment showed that most of the volatile flavor compounds changed substantially during fermentation. Nevertheless, the major volatile constituents of fermented durian were still sulfur-containing volatiles. Beside the origin flavor constituents, fermented durian generated 5 sulfur compounds and 16 non-sulfur compounds while fresh durian were missing their flavor of 11 sulfur components and 10 non-sulfur components when durian was fermented. Some alcohol, carboxylic acid and ester omponents not found on the fresh durian were present in fermented durian such as 2,3-butanediol; 1,3-butanediol,octanoic acid and propyl ester acetic acid. The different proportions of volatile components and the presence or absence of sulfur and non sulfur components determine the flavor properties of fermented durian. It is, therefore, there is need in depth research for understanding the mechanisms of volatile compounds metabolism during durian pulp lactic fermentation.