Flavour and odour Durian

sign informing durian fruit not allowed inside singapore subway

the unusual flavour , odour of fruit have prompted many people express diverse , passionate views ranging deep appreciation intense disgust. writing in 1856, british naturalist alfred russel wallace provided much-quoted description of flavour of durian:

the 5 cells silky-white within, , filled mass of firm, cream-coloured pulp, containing 3 seeds each. pulp edible part, , consistence , flavour indescribable. rich custard highly flavoured almonds gives best general idea of it, there occasional wafts of flavour call mind cream-cheese, onion-sauce, sherry-wine, , other incongruous dishes. there rich glutinous smoothness in pulp nothing else possesses, adds delicacy. neither acidic nor sweet nor juicy; yet wants neither of these qualities, in perfect. produces no nausea or other bad effect, , more eat of less feel inclined stop. in fact, eat durians new sensation worth voyage east experience. ... producing food of exquisite flavour unsurpassed.

wallace described himself being @ first reluctant try because of aroma, in borneo found ripe fruit on ground, and, eating out of doors, @ once became confirmed durian eater . cited 1 traveller 1599: of such excellent taste surpasses in flavour other fruits of world, according have tasted it. cites writer: not used it, seems @ first smell rotten onions, after have tasted prefer other food. natives give honourable titles, exalt it, , make verses on it. despite having tried many foods arguably more eccentric, andrew zimmern, host of bizarre foods, unable finish durian upon sampling it, due intolerance of strong taste.

while wallace cautions smell of ripe fruit @ first disagreeable , later descriptions westerners more graphic. novelist anthony burgess writes eating durian eating sweet raspberry blancmange in lavatory . travel , food writer richard sterling says:

... its odor best described pig-shit, turpentine , onions, garnished gym sock. can smelled yards away. despite great local popularity, raw fruit forbidden establishments such hotels, subways , airports, including public transportation in southeast asia.

other comparisons have been made civet, sewage, stale vomit, skunk spray , used surgical swabs. wide range of descriptions odour of durian may have great deal variability of durian odour itself. durians different species or clones can have different aromas; example, red durian (d. dulcis) has deep caramel flavour turpentine odour while red-fleshed durian (d. graveolens) emits fragrance of roasted almonds. among varieties of d. zibethinus, thai varieties sweeter in flavour , less odorous malay ones. degree of ripeness has effect on flavour well.

scientific analyses of composition of durian aroma found numerous volatile compounds including esters, ketones, , different sulphur compounds, no agreement on may responsible distinctive odour. people in south east asia frequent exposures durian able distinguish sweet-like ketones , esters scent rotten or putrescine odours volatile amines , fatty acids. developmental or genetic differences in olfactory perception , mapping within brain (for e.g. anterior piriform cortex orbitofrontal cortex) possibly explain why individuals unable differentiate these smells , find fruit noxious whereas others find extremely pleasant , appealing.

this strong odour can detected half mile away animals, luring them. in addition, fruit extremely appetising variety of animals, including squirrels, mouse deer, pigs, orangutan, elephants, , carnivorous tigers. while of these animals eat fruit , dispose of seed under parent plant, others swallow seed fruit , transport distance before excreting, seed being dispersed result. thorny, armoured covering of fruit discourages smaller animals; larger animals more transport seeds far parent tree.

ripeness , selection

a customer sniffs durian before purchasing it.

according larousse gastronomique, durian fruit ready eat when husk begins crack. however, ideal stage of ripeness enjoyed varies region region in southeast asia , species. species grow tall can collected once have fallen ground, whereas cultivars of d. zibethinus cut tree , allowed ripen while waiting sold. people in southern thailand prefer durians relatively young when clusters of fruit within shell still crisp in texture , mild in flavour. people in northern thailand, preference fruit soft , aromatic. in malaysia , singapore, consumers prefer fruit ripe , pungent in aroma possible , may risk allowing fruit continue ripening after husk has cracked open. in state, flesh becomes richly creamy, alcoholic, aroma pronounced , flavour highly complex.

the various preferences regarding ripeness among consumers make hard issue general statements choosing durian. durian falls off tree continues ripen 2 4 days, after 5 or 6 days consider overripe , unpalatable, although thais proceed point cook palm sugar, creating dessert called durian (or thurian) guan.