{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:34:06Z","timestamp":1793082846181,"version":"4.5.0"},"reference-count":43,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T00:00:00Z","timestamp":1791590400000},"content-version":"vor","delay-in-days":9,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Durian exhibits pronounced cultivar\u2010dependent variation in aroma intensity during ripening. This study investigated volatile composition and associated metabolic regulation in \u201cChanthaburi 1,\u201d a low\u2010aroma durian cultivar. Fruits displayed typical climacteric behavior, with respiration peaking at 375\u00a0mg\u00a0CO\n                      <jats:sub>2<\/jats:sub>\n                      \u00a0kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      \u00a0h\n                      <jats:sup>\u22121<\/jats:sup>\n                      on Day 4 and ethylene production reaching 28\u00a0\u00b5L\u00a0kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      \u00a0h\n                      <jats:sup>\u22121<\/jats:sup>\n                      on Day 5 during the storage of mature green fruit at 25\u00b0C and 65%\u201375% relative humidity. Dehiscence occurred on Day 7, coinciding with marked pulp softening. Total volatile content increased by 240% from the unripe to overripe stages. Alcohol dehydrogenase and alcohol acyltransferase activities rose approximately three\u2010 and over fourfold, respectively, indicating enhanced esterification capacity during ripening. Aroma development featured a marked shift from straight\u2010chain to branched\u2010chain esters, with their ratio decreasing from 51.1 at the ripe stage to 2.38 at the overripe stage. Characteristic branched\u2010chain esters, including ethyl 2\u2010methylbutanoate, methyl 3\u2010methylbutanoate, and propyl 3\u2010methylbutanoate, were predominant in overripe fruit. Leucine and valine decreased at the ripe stage and increased again at the overripe stage, whereas methionine accumulated continuously. These findings demonstrate that ripening activates branched\u2010chain amino acid catabolism as a programmed precursor\u2010supplying pathway, which together with terminal esterification contributes to aroma development in \u201cChanthaburi 1\u201d durian.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This research provides aroma profile information in a milder aroma durian cultivar. Identified key volatiles and biochemical precursors can guide optimized harvest timing, and postharvest handling for durian traders. The findings also provide useful biochemical and volatile phenotypic references for breeding programs targeting reduced fruit pungency, by identifying key aroma compounds and metabolic pathways associated with the mild\u2010scent phenotype of Chanthaburi 1.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71556","type":"journal-article","created":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T04:11:13Z","timestamp":1791691873000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Ripening\u2010Associated Branched\u2010Chain Amino Acid Metabolism Correlates With Branched\u2010Chain Ester Accumulation in \u201cChanthaburi 1\u201d Durian, a Mild\u2010Scent Cultivar"],"prefix":"10.1111","volume":"91","author":[{"given":"Bryl I.","family":"Manigo","sequence":"first","affiliation":[{"name":"Division of Postharvest Technology, School of Bioresources and Technology King Mongkut's University of Technology Thonburi (Bangkhuntien)  Bangkok Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sompoch","family":"Noichinda","sequence":"additional","affiliation":[{"name":"Department of Agro\u2010Industrial, Food, and Environmental Technology, Faculty of Applied Science King Mongkut's University of Technology North Bangkok  Bangkok Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Varit","family":"Srilaong","sequence":"additional","affiliation":[{"name":"Division of Postharvest Technology, School of Bioresources and Technology King Mongkut's University of Technology Thonburi (Bangkhuntien)  Bangkok Thailand"},{"name":"Postharvest Technology Innovation Center, Science, Research and Innovation Promotion and Utilization Division Office of the Ministry of Higher Education, Science, Research and Innovation  Bangkok Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Somsak","family":"Kramchote","sequence":"additional","affiliation":[{"name":"School of Agricultural Technology King Mongkut's Institute of Technology Ladkrabang Bangkok Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yossapol","family":"Palapol","sequence":"additional","affiliation":[{"name":"Division of Agricultural Technology, Faculty of Science and Arts Burapha University (Chanthaburi)  Chanthaburi Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wattana","family":"Aschariyaphotha","sequence":"additional","affiliation":[{"name":"Thai Traditional Biological Science Program, Faculty of Science and Technology Valaya Alongkorn Rajabhat University under the Royal Patronage  Pathum Thani Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1208-3638","authenticated-orcid":false,"given":"Chalermchai","family":"Wongs\u2010Aree","sequence":"additional","affiliation":[{"name":"Division of Postharvest Technology, School of Bioresources and Technology King Mongkut's University of Technology Thonburi (Bangkhuntien)  Bangkok Thailand"},{"name":"Postharvest Technology Innovation Center, Science, Research and Innovation Promotion and Utilization Division Office of the Ministry of Higher Education, Science, Research and Innovation  Bangkok Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,10]]},"reference":[{"key":"e_1_2_9_2_1","volume-title":"Official Methods of Analysis","author":"AOAC","year":"2005"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.plaphy.2023.108241"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1155\/2021\/1383927"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2021.814138"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003\u20102697(76)90527\u20103"},{"key":"e_1_2_9_7_1","volume-title":"Fenaroli's Handbook of Flavor Ingredients","author":"Burdock G. 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