The yellow flesh of durian and its distinctive aroma: The secret behind the flavor of the “king of fruits”

Have you ever wondered why durian flesh has a vibrant yellow color that is beautiful and a special aroma like that? 

Youtube Video: Why is Durian Flesh Yellow, Creamy, and Fragrant?

Why is durian flesh yellow?

1. Carotenoids – natural yellow pigments

The flesh (aril) of durian changes from pale green when unripe to yellow when ripe due to the accumulation of carotenoid pigments. Studies indicate that the main carotenoid components in durian flesh are β-carotene and α-carotene, along with small amounts of zeaxanthin and lutein. As the fruit ripens, chlorophyll gradually breaks down, while carotenoids are synthesized and accumulated, causing the fruit flesh to change color from green to vibrant yellow. This accumulation is most intense during the ripening stage and is regulated by the hormone ethylene.

Carotenoids are fat-soluble pigments, so the high natural oil content in durian helps them dissolve well and adhere firmly to the fruit tissue, making the yellow color even and glossy. This explains why ripe durian has a golden, creamy appearance. Carotenoids also have health benefits: β-carotene is a precursor to vitamin A, which has antioxidant effects and supports vision.

2. Differences between varieties

The yellowness of durian flesh depends on the variety and ripeness. Some varieties yield pale yellow flesh, while premium varieties like Musang King or Black Thorn have deep yellow or reddish-orange flesh. Research shows that the carotenoid content in durian flesh ranges from 5.13 to 8.22 µg β-carotene equivalent/100 g for common varieties, but can be higher in darker-colored varieties. A high β-carotene ratio results in a deep orange hue, while a high α-carotene ratio gives a pale yellow hue. Therefore, the flesh color can be used as an indicator to assess the ripeness and quality of each durian variety.

3. Cultivation tips for beautiful yellow flesh

For durian growers, nutrient management and harvest time directly affect the flesh color:

• Harvest at the right ripeness: Allow the fruit to ripen naturally on the tree for enough time for maximum carotenoid accumulation; harvesting unripe fruit can result in pale flesh. 
• Balanced fertilization: Supplementing potassium (K) during fruit development will help enhance yellow color and sweetness, while excessive nitrogen (N) application late in the season can slow down color development. 
• Adequate sunlight: Durian needs sufficient sunlight to synthesize carotenoids; orchards should prune canopies and avoid excessive shading.

Characteristic aroma of durian flesh

The aroma of durian is likened to a “symphony” of dozens of volatile compounds. Scientific research has isolated over 50 compounds contributing to its flavor, notably sulfur-containing compounds (for pungent odors) and ester groups (for sweet fruity odors). The ratio and combination of these two groups determine the characteristic aroma of each variety.

1. Sulfur-containing compounds – the “soul” of the pungent odor

The characteristic pungent aroma of durian primarily originates from organic sulfur-containing compounds – also known as mercaptans or VSCs (volatile sulfur compounds). Researchers have discovered that these compounds are produced when enzymes break down sulfur-containing amino acids (methionine, cysteine) during ripening. Some typical compounds include:

• Methanethiol, ethanethiol, propanethiol – carrying strong onion, garlic, or cabbage-like odors. 
• Hydrogen sulfide, diethyl disulfide, diethyl trisulfide, and many other polysulfide compounds – creating a characteristic strong “stewed” odor. 
• 3,5-dimethyl-1,2,4-trithiolane, S-ethyl thioacetate, along with a series of thioacetate and thiazole compounds – contributing to aroma nuances reminiscent of roasted onion, coffee, or rubber.

Even a small amount of these compounds is enough to spread a strong pungent odor; this is why many places prohibit durian on public transport. Each durian variety has different VSC levels, creating distinct levels of “pungency.” Research also shows that simply mixing a sulfur compound like 1-(ethylsulfanyl)ethane-1-thiol with an ester like ethyl 2-methylbutanoate creates an aroma almost identical to durian – confirming the central role of sulfur compounds.

2. Ester group – sweet fruity aroma

In addition to sulfur, the ester group provides a sweet, ripe fruit aroma, helping to balance the pungent smell. Common esters in durian include ethyl acetate, ethyl propionate, ethyl butyrate, methyl 2-methylbutanoate, and many other derivatives. These compounds create pineapple, jackfruit, or mango-like scents, making the durian aroma more “pleasant” for consumers. The balance between sweet esters and pungent VSCs is the secret to the complex aroma unique to durian.

3. Factors affecting the aroma

Durian aroma varies by variety, ripening stage, and cultivation conditions. Varieties like Ri6 and Musang King have a high proportion of sulfur compounds, resulting in a strong pungent odor, while varieties like Black Thorn or Monthong have a milder aroma due to higher ester content. Additionally, ethylene – the ripening hormone – stimulates the biosynthesis of sulfur compounds, making the aroma stronger when the fruit is fully ripe. Therefore, harvesting too early or artificial ripening can lead to a less rich aroma.

Nutritional value and health benefits

Durian is not only delicious but also highly nutritious. Durian flesh contains abundant vitamin C, potassium, fiber, and healthy fats. Notably, its high β-carotene content acts as an antioxidant and a precursor to vitamin A, helping to improve vision health and combat aging. Furthermore, polyphenols and flavonoids in durian also help reduce inflammation and boost the immune system.

Tips for choosing and enjoying delicious durian

To fully enjoy the “king of fruits,” keep the following tips in mind:

• Smell the aroma: Naturally ripened durian will emit a strong and complex fragrance. A sweet, mild scent mixed with onion/garlic notes is a sign that the flesh is perfectly ripe. 
• Observe the husk and stem: The husk should be slightly yellowish, possibly with minor cracks revealing the golden arils inside; the stem should be fresh green, not dry or withered. 
• Gently shake: A perfectly ripe fruit, when gently shaken, will produce a slight movement sound of the arils inside, but not too loose. Unripe fruits are usually firm, while overripe fruits tend to have mushy flesh. 
• Eat immediately after opening: Durian tastes best when consumed right after opening; leaving it out for too long will diminish its aroma and creaminess. If you buy a lot, you can separate the arils and freeze them to preserve the flavor.

Advice for growers

To produce high-quality durian, growers need to:

• Choose suitable varieties: Varieties with deep yellow flesh and a harmonious aroma (Musang King, Black Thorn, Ri6) are generally preferred by the market. 
• Proper care: Provide adequate nutrition, especially potassium and micronutrients; prune branches to ensure the tree receives sunlight; keep the orchard well-ventilated to limit fungal diseases. 
• Harvest at the right time: Monitor the days after flowering (~95–135 days depending on the variety), harvest when the stem begins to crack slightly to ensure the fruit ripens correctly. Harvesting too early will result in pale flesh and poor aroma, while harvesting too late can lead to fruit drop and bruising. 
• Gentle handling and transportation: Durian husks are relatively thin, so impacts should be minimized; use nets or padded trays during harvesting to protect the arils. 

Conclusion

The golden hue and characteristic aroma are two irresistible charms of durian. The yellow color originates from carotenoids – primarily β-carotene and α-carotene – accumulated as the fruit ripens, while the intense aroma is the result of dozens of volatile compounds, notably sulfur compounds and esters. Understanding these secrets helps us know how to grow, choose, and enjoy the best durian. Furthermore, thanks to its rich nutrition and antioxidants, durian is not only a specialty food but also offers health benefits to those who enjoy it.