Durian is notorious for its taste like carrion, turpentine and sports socks. Image source: Kalai/Wikimedia Commons
As long as people smell the durian once, they will never forget it. Even if the shell is complete, Singapore still expressly stipulates that it is forbidden to bring such exotic and smelly Asian specialties into the subway. The food critic Richard Sterling wrote: “The best description of the stench of durian is... like turpentine and onion, plus a sweaty odor from sports socks. This “sweethearted†smell is a few meters away. smell."
However, a small number of people deeply love this taste. In Anthony Bourdon's view, "This feeling is indescribable. Durian is something that people either like or hate. After savoring a durian, the scent from the mouth is as if you had just arrived with your late grandmother. French kissing." Durian meat can be eaten raw, or it can be seasoned with many Southeast Asian dishes and candies. In traditional Asian medicine, durian can also be used as a medicine, which has the effect of fever and aphrodisiac. Our blog, Off Track, recorded a year-long trip between two brave ALICEs. During this time, they planned to try out all kinds of durians.
According to Singapore law, banned strong durians enter the subway and other public places.
Some people think that durian is fragrant and some people feel uncomfortable, but everyone agrees that the smell of this fruit is too strong. Now, a group of scientists from the German Food Chemistry Research Center have studied how the odor of durian is formed. The new study was published in the Journal of Agriculture and Food Chemistry.
The team led by Jia-Ziao Li used a mass spectrometer and a gas chromatograph to decompose the Thai durian extract and detected 50 discrete compounds that contributed to the strange smell of durian. Eight of these 50 compounds were found for the first time, and four of them were unknown to the scientific community.
Scientists' analysis shows that what works in the odor component of durian is not a compound but a hodgepodge of multiple compounds. Different compounds can be distinguished by chemical formulas. For those who do not have a degree in organic chemistry, these molecular structures are mysterious (for example, (1-{[1-(ethylthio)ethyl]sulfonyl}ethanethiol) but the research team will Odor is associated with a specific molecular structure.
Interestingly, none of the compounds can match the odor characteristics of durian alone—they are widely distributed and are abundant in fruits, skunks, metals, rubber, roasted onions, garlic, cheese, onions, and honey. In other foods such as cooked beef, yeast, dried squid, and leeks, several compounds were also detected. It is these 50 chemicals that work together to create an ultra-durgent taste that keeps diners from around the world lingering or escaping.
Not to mention the taste, durian can also be regarded as a scientific miracle. According to a 2009 study in Japan, durian extract has a strong inhibitory effect on aldehyde dehydrogenase, which can effectively help the liver to metabolize alcohol. This may explain a folk saying in Asia that drunken durian can cause sudden death.
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