Handbook of Fruit and Vegetable Flavors

by Editor: Y. H. Hui (American Food and Nutrition Center, Cutten, California); Technical Editor: Feng Chen; Technical Editor: L. M. Nollet; Associate Editor: Raquel P. F. Guine; Associate Editor: Olga Martin-Belloso; Associate Editor: M. Isabel Mi

• ISBN13: 9780470622827
• ISBN10: 0470622822
• Format: eBook
• Copyright: 2010-05-01
• Publisher: Wiley

Summary

Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.

Table of Contents

Preface

ContributorS

List of Abbreviations

Fruit Flavors

Fruit Flavors: Biology, Chemistry, and Physiochemistry

Fruits and Fruit Flavor: Classifi cation and Biological Characterization

Physiology and Biochemistry of Fruit Flavors

Sensory Evaluation of Fruit and Vegetable Flavors

Fermentation and Fruit Flavor Production

Environmental Effects on Flavor Changes

Fruit Flavors: Biotechnology

Cell Culture for Flavor Production

Genetic Engineering of Fruit Flavors

Bioconversion of Flavors

Plant Metabolic Pathways and Flavor Biosynthesis

Fruit Flavors: Analytic Methodology and Chemical Characterizations

History and Principles of Flavor Analysis

Advanced Analytic Methodology

Extraction and Distillation

Flavor Extraction: Headspace, SDE, or SFE

Flavors for Fruit Commodities

Annona Fruits

Apple (Malus × domestica Borkh.)

Citrus Fruits and Oranges

Flavor in Grapes: Its Characterization and Commercial Applications

The Aroma of Wine

Mango Flavor

Passion Fruit

Pineapple

The Flavor of Plums

Strawberry Flavor

Temperate Fruit Juice Flavors

Fruits from Central and South America

Flavors of Selected Dried Fruits

Overview of Flavors and Fruit Dehydration

Flavors of Dried Apples

Flavors of Dried Apricots

Flavors of Dried Bananas

Volatile Aroma/Flavor Components of Raisins (Dried Grapes)

Flavors of Dried Pears

Vegetable Flavors

Vegetable Flavors: Biology, Chemistry, Physiochemistry, and Biotechnology

Chemistry and Biochemistry of Some Vegetable Flavors

Traditional and New Analytical Methodology

Vegetable Flavors from Cell Culture

Flavor from Transgenic Vegetables

Genetic Engineering of Fruit Flavors

Metabolic Factory for Flavors in Fruits and Vegetables

Vegetable Commodities

Avocado (Persea Americana Mill.) Oil

Cabbage Flavor

Carrot Flavor

Chili Flavor

Corn Flavor

Olive and Olive Oil

Flavors in Onion: Characterization and Commercial Applications

Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy

Mushrooms in the Middle Eastern Diet

Flavoring Compounds in Red Pepper Fruits

Potato Flavor

Other Vegetables and Vegetable Products

Mexican Pickled Jalapeño Pepper

Dried Western Vegetable Products

Understanding Peanut Flavor: A Current Review

Spices, Seasonings, and Essential Oils

Flavor of Canola Oil

Flavors of Palm Oil

Sesame Oil

Index

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