The genes responsible for the basic elements of durian flavor are the volatiles of sulfur compounds, which are activated during durian maturity, such as diallyl trisulfide. These sulfur compounds have a pungent taste, and also contain onions, garlic, leeks and so on, it is not difficult to understand that a considerable number of people can not stand the stink of durian. But the pericarp and pulp of durian are also rich in esters, which make durian chewy and have a mixed flavor of a variety of fruits.
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It shows the chemical principle of durian emitting pungent smell