To explore the differences in the quality and volatile aroma of different durian varieties during postharvest, this study collected samples of seven common species of durian on the market, namely, D13, D24, D197, D198, D201, D200, and D159, and measured their nutrient qualities such as soluble solids, vitamin C, hardness, soluble protein, and total acid. Gas chromatography on mobility spectroscopy (GC-IMS) and electronic nose technology were used to collect the odor fingerprints and volatile organic compounds (VOCs) of seven species of durian, combining analysis of variance, principal component analysis (PCA), and linear discriminant analysis (LDA). Analytical methods such as fingerprint similarity analysis (FSA) distinguished the flavor differences of seven species of durian. Results showed that there were differences in nutritional quality indicators such as soluble solids content, hardness, soluble protein, and total acid in the flesh of seven species of durian. By analyzing volatile substances from seven species of durian, 58 volatile substances were identified, including esters, aldehydes, alcohols, ketones, sulfides, pinenes, acids, thiazoles, pyrazines, and furans. Among them, esters were the highest in D159 durian, aldehydes were the highest in D197, alcohols were the highest in D198 durian, and ketones were the highest in D24. LDA analysis could better distinguish the differences between the flesh flavors of seven species of durian. Using 3D-PCA and matching matrix analysis, the flavor differences of seven species of durian could also be well distinguished. This study provides support for the introduction of new durian varieties, commercial planting, and localized hybrid breeding in China.
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