Fatty acid composition and organoleptic quality of four clones of durian ( Durio zibethinus , murr.) | Zendy

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Fatty acid composition and organoleptic quality of four clones of durian ( Durio zibethinus , murr.)

Author(s) -

Berry Shiv K.

Publication year - 1981

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/bf02899460

Subject(s) - organoleptic , food science , palmitic acid , fatty acid , composition (language) , palmitoleic acid , chemistry , chemical composition , biology , biochemistry , organic chemistry , linguistics , philosophy

This study was undertaken to determine and relate the lipid content and fatty acid composition of four different durian ( Durio zibethinus , Murr.) clones, i.e., D 24 , D 2 , D 66 and D 8 , with their respective organoleptic scores. Both lipid content and the fatty acid composition were found to vary among these clones. Clones D 24 and D 2 , which contained a higher proportion of lipids but lower unsaturated fatty acid contents, received high organoleptic scores when compared to clones D 66 and D 8 . It was found that the lower the palmitic: palmitoleic acid ratio in the lipid of a durian clone, the higher its organoleptic quality.

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