Application of electronic-nose for identification of ripeness stage of durian

Acta Horticulturae

Volumn 875, Issue , 2010, Pages 319-328

  Pokhum, C ^a   Chawengkijwanich, C ^a   Maolanon, R ^a  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Durian flavor; E nose; PCA

Indexed keywords

DURIO ZIBETHINUS;

EID: 78650899001     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2010.875.41     Document Type: Conference Paper

References (23)

1. Antihus, H. G., Wang, J., Hu, G. and Annia, G. P. 2006. Electronic nose technique potential monitoring mandarin maturity. Sens. Actuators, B. 113:347-353.
2. Baldry, J., Dougan, J. and Howard, G. E. 1972. Volatile flavoring constituents of durian. Phytochem. 11(6):2081-2084.
3. Brezmes, J., Llobet, E., Vilanova, X., Saiz, G. and Correig, X. 2000. Fruit ripeness monitoring using an electronic nose. Sens. Actuators, B. 69:223-229.
4. Burdock, G. A. 2005. Fenaroli's Handbook of Flavour Ingredients, CRC Press, Boca Raton, Florida.
5. Chawengkijwanich, C., Sa-nguanpung, K. and Tanprasert, K. 2008. Monitoring volatile compounds emitted by durian pulp (Durio zibethinus Murr.) at mature and ripe stage using solid phase microextraction (SPME). Acta Hort. 804:321-326.
6. Chin, S. T., Hamid Nazimah, S. A., Quek, S. Y., Che Man, Y. B., Adul Rahman, R. and Mat Hashim, D. 2007. Analysis of volatiles compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS. J. Food Compos. Anal. 20(1):31-44.
7. Chin, S. T., Hamid Nazimah, S. Y., Che Man, Y. B., Adul Rahman, R. and Mathashim, D. 2008. Changes of volatiles attribute in durian pulp during freeze and spray-drying process. J. Food Sci. Technol. 41(10):1899-1905.
8. Department of Internal Trade. 2009. www.dit.go.th
9. Goniak, O. J. and Noble, A. C. 1987. Sensory study of selected volatile sulfur compounds in white wine. Am. J. Enol. Vitic. 38(3):223-227.
10. Laohakunjit, N. and Kerdchoechuen, O. 2006. Posthrvest survey of volatile compounds in five tropical fruits using headspace-solid phase microextraction (HS-SPME). Hort Science 42(2):309-314.
11. Lee, S. J. and Noble, A. C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. Agric. Food Chem. 51(27):8036-8044.
12. Mattheis, J. and Fellman, J. K. 1999. Preharvest factors influencing flavor of fresh fruit and vegetables. Postharvest Biol. Technol. 15:227-232.
13. Naff, R. and Velluz, A. 1996. Sulphur compounds and some uncommon ester in durian (Durio zibethinus Murr.). Flavour Fragance J. 11(5):295-303.
14. Nanthachai, S., Siriphanich, J., Wahab, A. R. and Koshiyarida, S. 1994. Durian: Fruit development, postharvest physiology handing and marketing in Asean. Asean Food Handing Bureau. Kuala Lumpur, Malaysia.
15. Office of Agricultural Economics. 2009. www.oae.go.th
16. Perestrelo, R., Fernandes, A., Albuquerque, F. F., Marques, J. C. and Camara, J. S. 2006. Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Analytical Chimica Acta 563:154-164.
17. Selli, S., Canbas, A., Varlet, V., Kelebek, H., Prost, C. and Seort, T. 2008. Characterization of most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). J. Agric. Food. Chem 56(1):227-234.
18. th National Conference on Postharvest Technology. Bangkok, Thailand. 28-29 June.
19. Voon, Y. Y., Abdul Hamid, N. S., Rusul, G., Osman, A. and Quek, S. Y. 2007. Volatiles flavour compounds and sensory properties of minimally processed durian (Durio zibethinus cv. D 24) fruit during storage at 4°C. Postharvest Biol. Technol. 46(1):76-85.
20. Voon, Y. Y., Abdul Hamid, N. S., Rusul, G., Osman, A. and Quek, S. Y. 2007. Characterisation of Malaysian durian (Durio zibethinus Murr.) cultivars: Relationship of physiochemical and flavoue properties with sensory properties. J. Food Chem. 103:1217-1227.
21. Weenen, H., Koolhaas, W. E. and Apriyantono, A. 1996. Sulfur-containing volatiles of durian fruits (Durio zibethinus Murr.). J. Agric. Food. Chem. 44(10):3291-3293.
22. Winne, A. D. and Dirinck, P. 1996. Studies on vitamin E and meat quality. 2. Effect of feeding high vitamin E levels on chicken meat quality. J. Agric. Food Chem. 44(7):1691-1696. (Pubitemid 126646315)
23. Wong, K. C. and Tie, D. Y. 1995. Volatiles constituents of durian (Durio zibethinus Murr.). Flavour Fragance J. 10(2):79-83.