## 3 Results and Discussion
### Compositions of Volatile Organic Compounds (VOCs) of Sarawak Wild Edible Durians  
A total of 119 VOCs were identified in the genotypes, comprising 37 esters, 32 alcohols, 13 ketones, 10 ethers, 10 sulfur-containing compounds, 8 nitrogen-containing compounds, 5 aldehydes, and 4 amines. The composition of the VOCs in the seven genotypes of wild edible durians varies, as shown in Figure 2, and these differences determine the durians' flavour and quality. The volatile organic compounds showed a great variation in different genotypes and ranged from 24 compounds in _D. graveolens_ (Yellow-fleshed) and _D. zibethinus_ (Terung iban) to 33 compounds in _D. axleyanus_. The numerous VOCs that are present in durian contribute to its distinct scents. Ester compound was the highest percentage composition ranged 20% to 40%, followed by the alcohol compound ranged 8% to 36%. Most of the genotypes showed large composition with the ester compound followed by the alcohol compound except in _D. kutejensis_ and _D. zibethinus_ (Terung iban), as both genotypes have a higher composition of the alcohol compound followed by the ester compound. A total of 10 esters were identified in _D. dulcis_, _D. graveolens_ (orange-fleshed), and _D. axleyanus_. Followed by _D. graveolens_ (yellow-fleshed) (9), _D. graveolens_ (red-fleshed) (8), and with the least esters (5) in _D. kutejensis_ and _D. zibethinus_ (Terung iban). This contradicts the common durian cultivars of D2, D24, D101, MDUR78, CHUK, D88, D168, D175, D197, and D200, which possessed higher composition of sulfur compounds \begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline
**Species** & _D. dulcis_ & _D. graveolens_ & _D. graveolens_ & _D. graveolens_ & _D. graveolens_ & _D. axleyams_ & _D. zibethinus_ \\  & & (Fellow- & (Grange- & (Red-Fleshed) & D. kutejensis & D. axleyams & D. axleybethinus \\ Base shape & Flat to round & Flat to round & Flat to round & Flat to round & Acute & Convex & Round \\ Pericory colour & Red to dark red & Green & Green & Yellow to green & Yellow & Green & Pale green \\ Carped easiness & Difficult & Difficult & Difficult & Easy & Easy & Difficult & Easy \\ of splitting & Spine shape & Conical & Conical & Conical & Conical & Pyramidal & Pyramidal with conical and sharp points & Pointed convex \\  & & & & & & & & \\  & & & & & & & \\ Aril colour (visual) & Pale yellow & Yellow & Orange & Red & Yellow & Pale yellow & Pale yellow \\ Fruit length (cm) & 14.50 \(\pm\) 2.66 \({}^{\ast}\) & 12.10 \(\pm\) 2.39 \({}^{\text{b}}\) & 11.35 \(\pm\) 1.53 \({}^{\text{b}}\) & 11.15 \(\pm\) 1.55 \({}^{\text{b}}\) & 12.78 \(\pm\) 0.75 \({}^{\text{b}}\) & 12.05 \(\pm\) 1.46 \({}^{\text{b}}\) & 12.95 \(\pm\) 0.60 \({}^{\text{b}}\) \\ Fruit width (cm) & 15.90 \(\pm\) 2.81 \({}^{\text{a}}\) & 13.12 \(\pm\) 1.60 \({}^{\text{b}}\) & 13.28 \(\pm\) 1.06 \({}^{\text{b}}\) & 13.15 \(\pm\) 1.53 \({}^{\text{b}}\) & 11.20 \(\pm\) 0.82 \({}^{\text{c}}\) & 12.75 \(\pm\) 1.16 \({}^{\text{b}}\) & 13.70 \(\pm\) 1.53 \({}^{\text{b}}\) \\ Fruit weight (g) & 865.1 \(\pm\) 383.1 \({}^{\ast}\) & 599.0 \(\pm\) 299.0 \({}^{\text{b}}\) & 499.3 \(\pm\) 104.8 \({}^{\text{b}}\) & 504.0 \(\pm\) 199.0 \({}^{\text{b}}\) & 469.1 \(\pm\) 94.5 \({}^{\text{b}}\) & 541.7 \(\pm\) 115.8 \({}^{\text{b}}\) & 719.6 \(\pm\) 99.6 \({}^{\text{b}}\) \\ Thickness of & 5.75 \(\pm\) 2.19 \({}^{\ast}\) & 24.08 \(\pm\) 3.422 \({}^{\text{b}}\) & 15.96 \(\pm\) 3.17 \({}^{\text{d}}\) & 21.27 \(\pm\) 4.98 \({}^{\text{b}}\) & 31.18 \(\pm\) 5.61 \({}^{\ast}\) & 12.31 \(\pm\) 4.78 \({}^{\text{d}}\) & 30.65 \(\pm\) 3.73 \({}^{\ast}\) \\ \hline \hline \end{tabular}  
* The values are presented as the means \(\pm\) standard deviation. Different superscript alphabets in the same row indicate differences at \(p\) < 0.05 (ANOVA, Tukey’s test).  
\end{table} 
Table 3: Morphological variabilities of seven wild edible durian genotypes from Sarawak. (9 to 15 compounds) as reported by [PERSON] et al. [4], [PERSON] et al. [15], [PERSON] et al. [18], and [PERSON] et al. [19].