Abstract
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, I ketone, I furan and I 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. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.