Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus) products

Darniadi S., . and Handoko D.D., . and Sunarmani S., . and Widowati S., . (2021) Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus) products. Food Research (Malaysia), 5 (S2). pp. 98-106. ISSN 2550-2166

Durian is a unique tropical fruit that has a strong smell and distinctive taste. It is a seasonal fruit and has a few days shelf-life. Freeze drying is known for preserving foods while maintaining its original shape and provide excellent rehydrated products. This study aimed to determine the shelf-life of freeze-dried (FD) durian products using the accelerated shelf-life testing (ASLT) method and to assess the flavour changes in fresh and freeze-dried durian products. The parameters used to determine shelf-life were moisture content and L* a* b* colour values of FD durian products for 28 days of storage at 30, 40, and 50°C. Flavour analysis using Solid Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GCMS) was carried out on fresh durian pulp, FD durian for 30 hrs, and FD durian for 36 hrs. The estimation of shelf-life of FD durian products at storage temperatures of 25 and 30°C, respectively, were based on the following parameters: (1) moisture content: 41 and 37 days, (2) L*(brightness): 467 and 311 days, (3) a* (redness): 144 and 171 days, and (4) b*(yellowness): 43 and 46 days. A total of twenty-four volatile compounds contributed to the flavour of fresh durian fruit and five of them had concentrations of more than 10 ppm. The losses percentage of these five volatile compounds were in a range of 78-95% (FD durian for 30 hrs) and a range of 0- 100% (FD durian for 36 hrs). Freeze-drying technique on durian was able to extend shelf- life and preserve flavour compounds.

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Abstract

Durian is a unique tropical fruit that has a strong smell and distinctive taste. It is a seasonal fruit and has a few days shelf-life. Freeze drying is known for preserving foods while maintaining its original shape and provide excellent rehydrated products. This study aimed to determine the shelf-life of freeze-dried (FD) durian products using the accelerated shelf-life testing (ASLT) method and to assess the flavour changes in fresh and freeze-dried durian products. The parameters used to determine shelf-life were moisture content and L* a* b* colour values of FD durian products for 28 days of storage at 30, 40, and 50°C. Flavour analysis using Solid Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GCMS) was carried out on fresh durian pulp, FD durian for 30 hrs, and FD durian for 36 hrs. The estimation of shelf-life of FD durian products at storage temperatures of 25 and 30°C, respectively, were based on the following parameters: (1) moisture content: 41 and 37 days, (2) L*(brightness): 467 and 311 days, (3) a* (redness): 144 and 171 days, and (4) b*(yellowness): 43 and 46 days. A total of twenty-four volatile compounds contributed to the flavour of fresh durian fruit and five of them had concentrations of more than 10 ppm. The losses percentage of these five volatile compounds were in a range of 78-95% (FD durian for 30 hrs) and a range of 0- 100% (FD durian for 36 hrs). Freeze-drying technique on durian was able to extend shelf- life and preserve flavour compounds.

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Item Type:	Article
Additional Information:	The 3rd International Conference on Food Science and Engineering (ICFSE) 2020
AGROVOC Term:	durians
AGROVOC Term:	freeze-dried products
AGROVOC Term:	sampling
AGROVOC Term:	temperature
AGROVOC Term:	extended shelf life
AGROVOC Term:	flavour compounds
AGROVOC Term:	moisture content
AGROVOC Term:	colour
AGROVOC Term:	tropical fruits
AGROVOC Term:	volatile compounds
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	04 Feb 2026 09:20
Last Modified:	04 Feb 2026 09:20
URI:	http://webagris.upm.edu.my/id/eprint/3226

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