Multi-platform metabolomics reveals lipid remodeling during fruit development and aroma emergence in ripening durian (Durio zibethinus L.).

Durian (Durio zibethinus L.) is prized for its distinctive aroma, yet lipid metabolism during ripening remains poorly understood. We profiled lipids in durian pulp across five stages of fruit development and ripening using untargeted LC-MS-based lipidomics and annotated 212 lipid species from 24 classes. Phosphatidylethanolamine increased during development, whereas triacylglycerol and digalactosyldiacylglycerol decreased from mature to ripe stages. Phosphatidylcholine and phosphatidic acid showed stagewise fluctuations, and sulfur-containing sulfoquinovosyldiacylglycerol was annotated in durian pulp. Complementary volatilomic profiling of ripe pulp using solid-phase microextraction-gas chromatography-mass spectrometry/sulfur chemiluminescence detection annotated carbon disulfide among sulfur volatiles, with relative odor activity values indicating ethanethiol and hydrogen sulfide as major candidate odor-impact sulfur compounds. Phytosterols and β-amyrin were quantified using gas chromatography-mass spectrometry. These data establish a multi-platform compositional reference showing ripening-associated lipid remodeling alongside sulfur- and ester-associated volatile signatures in durian pulp.