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

International Food Research Journal

Volumn 18, Issue 2, 2011, Pages

  Neti, Y ^a   Erlinda, I D ^b   Virgilio, V G ^b  

^a UNIVERSITY OF LAMPUNG   (Indonesia)

^b UNIVERSITY OF THE PHILIPPINES LOS BAÑOS   (Philippines)

Author keywords

Durio zibethinus; Ester; Flavor; Tempoyak; Thioester; Thiols; Trithiolane; Volatile

Indexed keywords

DURIO ZIBETHINUS;

EID: 79851494861     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

1. Axelsson, L. 2004. Lactic Acid Bacteria: Classification and Physiology. In: Salminen, S., von Wright, A and Ouwehand, A (Eds).Lactic Acid Bacteria Microbiological and Functional Aspects. Third Edition, Revised and Expanded. New York: Ed Marcel Dekker Inc.
2. Amin, M.A., Zakiah, J. and Khim, Ng. L. 2004. Effect of salt on tempoyak fermentation and sensory evaluation. Journal of Biology Science 4(5): 650-653.
3. Amiza, M.A, Zakiah, J., Khim, N.L. and Lay, K.W. 2006. Fermentation of tempoyak using isolated tempoyak culture. Research Journal of Microbiology 1 (3): 243-254.
4. Baldry, J., Dougan, J. and Howard, G.E. 1972. Volatile flavoring constituents of durian. Phytochemistry 11: 2081-2084.
5. Battcock, M. and Ali, S.A. 1998. Fermented fruits and vegetables, A global perspective. FAO Agric Services Bulletin No 134. Rome, Italy.
6. Brown, MJ. 1997. Durio - A Bibliographic Review. Pusa Campus New Delhi, India: International Plant Genetic Resources Institute.
7. Broadbent, J.R., Barnes, M., Brennand, C., Strickland, M., Houck, K., Johnson, M.E. and Steele, J.L. 2002. Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat cheddar cheese. Journal of Applied Environmental Microbiology 68:1778-1785.
8. Chin, S.T., Nazimah, S.A.H., Queck, S.Y., Che-Man, Y.B., Abdul Rahman, R. and Hashim, D.M. 2007. Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using head space SPME coupled to fast GC-MS. Journal of Food Composition and Analysis 20: 31-44.
9. Daxenbichler, M.E., Van Etten, C.H., and Williams, P.H. 1980. Glucosinolate products in commercial sauerkraut. Journal of Agricultural and Food Chemistry 28:809-811.
10. Ekowati, C.N. 1998. Mikroflora pada fermentasi daging buah durian (tempoyak). Jurnal Sains dan Teknologi Edisi Khusus 136-141.
11. Elferink, S.J.W.H.O., Krooneman, J., Gottschal, J.C., Spoelstra, S.F., Faber, F and Driehuis, F. 2001. Anaerobic conversion of lactic acid to acetic acid and 1,2-propanediol by Lactobacillus buchneri. Journal of Applied and Environmental Microbiology 67:125-132.
12. Freeman, G.G. and Whenham, R.J., 1975. A survey of volatile components of some Allium species in terms of S-Alk-(en)-L-cysteine Sulphoxides present as flavour precursors. Journal of the Science of Food and Agriculture 26 (12): 1869-1886.
13. Gandjar, I. 2000. Fermentations of the Far East. In: Robinson, R.K., Batt, C.A., Patel, P.D. (Eds.). Encyclopedia of Food Microbiology, Vol. 2. pp. 767-773, New York, London: Academic Press.
14. Klus, K., Borger-Papendorf, G. and Barz, W. 1993. Formation of 6,7,4 trihydroxyisoflavone (factor 2) from soybean seed isoflavone by bacteria isolated from tempe. Phytochemistry 34(4):979-981.
15. Leisner, J.J., Vancanneyy, M., Rusul, B., Lefebre, K., Pot, B., Lefebvre, K., Fresi, A. and Tee, L.K. 2001. Identification of lactic acid bacteria constituting the predominating micro flora in an acid-fermented condiment (tempoyak) in Malaysia. International Journal of Food Microbiology 63 (1-2):149-157.
16. Leisner, J.J., Vancanneyt, M., Lefebvre, K., Vandemeulebroecke, K., Hoste, B., Vilalta, N.E., Rusul, G and J. Swings, J. 2002. Lactobacillus durianis sp nov, isolated from an acid-fermented condiment (tempoyak) in Malaysia. International Journal of Systematic and Evolutionary Microbiology 52: 927-931.
17. Liu, S-Q., Holland, R. and Crow, V.L. 2003. Ester synthesis in an aqueous environment by Streptococcus thermophilus and other dairy lactic acid bacteria. Journal of Applied Microbiology and Biotechnology 63: 81-88.
18. Mcfeeters, R.F. 2004. Fermentation microorganisms and flavor changes in fermented foods. Journal of Food Science 69 (1):35-37.
19. Moser, R., Duvel, D. and Greve, D. 1980. Volatile constituents of durian (Durio zibethinus Murr). Phytocemistry 19 (1): 79-81.
20. Naf, R., and Velluz, A. 1996. Sulfur compounds and some uncommon esters in durian (Durio zibethinus Murr.). Flavour and Fragrance Journal 11(5): 295-303.
21. Rodas, A.M., Ferrer, S., Pardo, I. 2003. 16S-ARDRA: a tool for identification of lactic acid bacteria isolated from grape must and wine. Systematic and Applied Microbiology 26 (3):412-422.
22. Salminen, S., von Wright, A and Ouwehand, A. 2004. Lactic Acid Bacteria Microbiological and Functional Aspects. Third Edition, Revised and Expanded. New York: Ed Marcel Dekker Inc.
23. Stanton, W.R. 1966. The chemical composition of some tropical food plants: durian. Tropical Science 8: 6-10.
24. Viander, B., Mäki, M. and Palva, A. 2003. Impact of low salt concentration, salt quality on natural largescale sauerkraut fermentation. Food Microbiology 20 (4):391-395.
25. Voon, Y.Y., Abdul Hamid N. Sheikh, Rusul G. and Osman A. 2006. Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4°C and 28°C. Postharvest Biology and Technology. POSTEC 8493.
26. Voon, Y.Y., Hamid, N.S.A., Rusul, G., Osman, A. and Queck, S.Y. 2007. Characterization of Malaysian durian (Durio zibethinus Murr.) cultivars: relationship of physicochemical and flavour properties with sensory properties. Journal of Food Chemistry 103: 1217-1227.
27. Wirawati, C.U. 2002. Potensi bakteri asam laktat yang diisolasi dari tempoyak sebagai probiotik. Bogor, Indonesia: Institut Pertanian Bogor, MSc Thesis.
28. Wong, K.C. and Tie, D.Y. 1995. Volatile constituents of durian (Durio zibethinus Murr). Flavor and Fragrance Journal 10(2): 79-83.
29. Weenen, H., Koolhaas, W.E. and Apriyantono, A. 1996. Sulfur-containing volatile of durian fruits (Durio zibethinus Murr). Journal of Agricultural and Food Chemistry 44(10): 3291-3293.
30. Yu, T.H., Wu, C.M., and Liou, Y.C., 1989. Volatile compounds from garlic. Journal of Agricultural and Food Chemistry 37(3):725-730.
31. Yuliana, N. 2004. Biochemical change in fermented durian (Durio zibethinus Murr)., University of the Philippines Los Banos, Laguna, Philippines: Ph.D. Thesis.
32. Yuliana, N. 2005. Organic acids component of tempoyak (fermented durian). Jurnal Teknologi dan Industri Pangan XVI: 90-95.
33. Yuliana, N. and Garcia, V.V. 2009. Influence of Pediococcus acidilactici UP 02 as a starter on the flavor of fermented durian (tempoyak). Indian Journal of Biotechnology 8(3):304-310.