Thailand durian joins you to introduce the botanical characteristics of Thailand Durian

Thailand durian joins you to introduce the botanical characteristics of Thailand durian:

A variety of durian, including gold pillows, gourds and Kun Bao and other varieties, good quality durian, soft and humid flesh, with a light bitterness. The seeds of durian are rich in protein, cooked or cooked to eat, taste like chestnut, can increase physical strength. Durian fruit is spherical or oval, its skin is yellowish and barbed, and its appearance is jackfruit. Its appearance is larger than jackfruit. Its individual size is about 20cm. It usually has coconut size and weighs l-1.5kg. Because the fruit flavor, the United States, foreign called it "the king of fruits". Durian flesh is yellow, sticky and sweet, juicy, like ice cream taste, its smell strong. It is controversial on the taste: eat durian people praise it slide like milk cream, sweet tooth. Love is not life; unable to hide greeds, people like to eat durian, only the smell unpleasant rotten onion, far away.

The aroma components of durian contain many esters, ketones, hydrocarbons and sulfur compounds. The main aroma components are 3- hydroxy butanone -2 and some C4 to C8 esters. 3- hydroxyl butanone -2 is a compound that produces pleasant odors and plays an important role in the aroma components of durian. Various esters also have different aroma characteristics, and a variety of ester components constitute the unique and strong aroma characteristics of durian. In addition to C4 C8 esters, durian also contains some fatty acid ethyl esters, such as acid ethyl ester sixteen (1.51%) and eighteen (3.03%), docosahexaenoic acid ethyl ester to join Thailand durian pointed out that these although no prominent flavor, but to keep the flavor and the formation of durian itself has certain effect after taste.