Key determinants of volatile profile and bioactive potential in durian ( Durio zibethinus )

Durian (Durio zibethinus Murr.) is a tropical fruit valued for its distinctive aroma and bioactive potential. Unlike earlier reviews that broadly describe nutritional composition, this work focuses specifically on the key determinants of volatile and bioactive compounds, namely cultivar variation, ripening stage, storage conditions, and extraction methods. Sulfur-containing volatiles and esters are identified as the principal contributors to aroma, while phenolics and flavonoids such as quercetin, kaempferol, and gallic acid underpin antioxidant activity. Recent studies also highlight peel and seed by-products as promising antioxidant, anti-inflammatory, and antidiabetic agents, though safety validation remains necessary. Contradictions in reported findings arising from inconsistent ripening definitions, analytical variability, and limited in-vivo research are critically examined. Keeping in view, this review provides a clearer framework to guide future research and supports the practical application of durian and its by-products in food, cosmetic, and health-related industries.