Abstract: Volatile components of ’Jinzhen’ durian inner-fruit and peel were captured by closely and circularly head-space way in adsorbent tubes,and then analyzed by thermal-desorption cryo-trapping gas chromatography/mass spectrometry (TCT-GC/ MS). Results showed that esters are rich especially in durian peel volatiles,in which propanoic acid ethyl ester (47.37%) accounts for nearly half. Sulfocompounds in durian fruit volatiles are diethyl disulfide (8.03%),ethyl n-propyl disulfide (0.06%),diethyl trisulfide (2.24%) and 3-ethyl-2,4-dithiahexan-5-one (1.19%). It was suggested that smell and taste components are quite different fruit flavors (susbtances) and much more investigations should be payed on the relation ship between fruit olfactory quality and human health.

Key words: durian, volatile, thermal-desorption cryo-trapping gas chromatography/mass spectrometry (TCT-GC/MS), sulfocompound