Durian is a fruit with 259 known flavor compounds. The most distinctive molecule is ethyl (2s)-2-methylbutanoate. It pairs most strongly with cassava, sharing 206 flavor compounds. Durian appears in 10 recipes, most commonly in indonesian cuisine.
Exceptionally complex with 44 volatile compounds. Fruity esters, hydrogen sulphide and ethanol. Rich creamy texture. Coffee and cold brew have fewer sulphur and more fruity floral notes.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Durian's inventory contains 50. Most of the other 209 compounds are below detection threshold.
+ 38 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Durian's 259 known compounds break down by aroma category. Percentages are of compounds with a known label.
41 of 259 are distinctive to durian — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in durian — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Durian and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Durian side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Durian is highly prized for its distinctive flavor, but cultivar-dependent price variations have driven economic adulteration. In this study, an integrated analytical platform comb... Read abstract →
Durio zibethinus, commonly known as the "king of the fruits," is widely cultivated in Southeast Asia, contributing significantly to the region's economy. In addition to commercial... Read abstract →
This study investigated the volatile organic compounds (VOCs) of <i>Dictyophora rubrovalvata</i> (DR) varying varieties and cultivation conditions by <i>E</i>-nose, GC-MS, GC-IMS,... Read abstract →
Growing demand for sugar-reduced foods necessitates a deeper understanding of odor-induced sweetness enhancement. This study explored durian-derived volatile sulfur compounds (VSCs... Read abstract →
Durian fruit (Durio sp.) is a tropical fruit native to Southeast Asian countries known for its strong and unique characteristic smell. This review provides comprehensive informatio... Read abstract →