## 1 Introduction  
Durian (_Durio zibethinus_ [PERSON]) belongs to the Malvaccae family and is one of the most economically important fruits in Southeast Asia. Thailand and Malaysia are important producing areas of durian. MT is one of the well-known durian cultivars grown commercially in Thailand [1]. The output of durian in 2019 exceeded one million tons, and it is exported mainly to China and the world market [2]. Malaysia is also an important producer and exporter of durian and is second only to Thailand in terms of output and export value. MT and MK are well-known durian cultivars in Malaysia, with a high degree of commercial cultivation, and their unique smell and creamy flavor are deeply loved by consumers [3]. The prices of the three durians are significantly different (BT > MK > MT). To sum up, three different durians were selected for research based on price and popularity.  
The quality of fruits is often determined by multiple factors, such as color, texture, aroma and taste. Most of the previous papers studied aroma compounds and taste components separately. In fact, however, taste and aroma influence each other. [PERSON] et al. [4] found that the aroma of hops can significantly affect the taste of beer. The bitterness and astringency of beer with the aroma of Hersbrucker hop were significantly enhanced. [PERSON] et al. [5] found that sugar and acid in a certain concentration range can enhance the aroma of wine. The aroma components and taste components in durian could influence each other, creating the unique aroma and taste of durian. [PERSON] et al. [6; 7] identified 44 aroma-active substances of MT durian through solvent-assisted flavor evaporation (SAFE) combined with GC-MS. Through stable isotope dilution analysis (SIDA) combined with threshold values, they found that ethyl 2-methylbutyrate and ethyl mercaptan had high odor activity values (OAV). [PERSON] et al. [3] identified 23 volatile compounds in BT and 24 volatile compounds in MK through SPME combined with GC-MS. Three sugars and six organic acids were identified by high-performance liquid chromatography (HPLC) combined with mass spectrometry. [PERSON] et al. (2018) used capillary electrophoresis time-of-flight mass spectrometry (CE-TOF/MS) to study the metabolites of durian pulp flavor, such as amino acids. They found that the metabolite profiles of durian from different cultivars were significantly different, which may be an important reason for the difference in durian flavor.  
In this paper, SPME was used to extract the aroma-active substances in durian. A total of 27, 38 and 36 volatile compounds were detected in BT, MT and MK, respectively. SPME is widely used in fruit aroma extraction, because it is fast, simple and solvent-free. HPAEC-PAD was used to determine sugar content in durian pulp. This method optimizes the analysis process and shortens the analysis time compared with HPLC ([PERSON], 2018). A total of five, four and four sugars were detected in BT, MT and MK, respectively. UHPLC was used to determine the organic acids and amino acids in durian pulp with higher sensitivity and shorter analysis time than traditional HPLC ([PERSON], 2018). A total of 27 organic acids and 20 free amino acids were detected in the three durians (except for the lack of L-Tryptophan in BT).  
The purpose of this study is to detect aroma-active components and taste components of three durian cultivars, qualitatively and quantitatively, combined with e-nose and e-tongue to evaluate their flavor differences. This work aims at providing a reference for establishing a rapid and comprehensive analysis for durian aroma components and taste components, and at applying it to durian-flavored food. Theoretical bases for the aroma and taste improvement of durian-flavored foods are provided in this paper.