Handbook of Fruit and Vegetable Flavors (eBook, PDF)
Redaktion: Hui, Y. H.; Le Quéré, Jean-Luc; Pessoa, Fernando L. P.; Paliyath, Gopinadhan; Mínguez-Mosquera, M. Isabel; Martín-Belloso, Olga; Guiné, Raquel P. F.; Nollet, Leo M. L.; Chen, Feng; Stanfield, Peggy; Sinha, Nirmal K.; Sidhu, Jiwan S.
Handbook of Fruit and Vegetable Flavors (eBook, PDF)
Redaktion: Hui, Y. H.; Le Quéré, Jean-Luc; Pessoa, Fernando L. P.; Paliyath, Gopinadhan; Mínguez-Mosquera, M. Isabel; Martín-Belloso, Olga; Guiné, Raquel P. F.; Nollet, Leo M. L.; Chen, Feng; Stanfield, Peggy; Sinha, Nirmal K.; Sidhu, Jiwan S.
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HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today's consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today's food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two…mehr
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today's consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today's food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: * Part I: Biology, Chemistry, and Physiochemistry * Part II: Biotechnology * Part III: Analytic Methodology and Chemical Characterizations * Part IV: Flavors for Fruit Commodities * Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
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Autorenporträt
Y. H. HUI, PHD, is the Senior Scientist at Science Technology System and has been the author and editor of many books in the field of food science and technology.
Inhaltsangabe
Preface xi Contributors xiii List of Abbreviations xix Section A: Fruit Flavors 1 Part I Fruit Flavors: Biology, Chemistry, and Physiochemistry 1 1. Fruits and Fruit Flavor: Classification and Biological Characterization 3 Yueming Jiang and Jun Song 2. Physiology and Biochemistry of Fruit Flavors 25 Sonia Osorio, Cristina Muñoz, and Victoriano Valpuesta 3. Sensory Evaluation of Fruit and Vegetable Flavors 45 Sara Bayarri and Elvira Costell 4. Fermentation and Fruit Flavor Production 59 Gabriela Alves Macedo, Juliana Alves Macedo, and Luciana Francisco Fleuri 5. Environmental Effects on Flavor Changes 73 Clara Pelayo-Zaldívar Part II Fruit Flavors: Biotechnology 93 6. Cell Culture for Flavor Production 95 Adriane B.P. Medeiros, Suzan C. Rossi, and Carlos R. Soccol 7. Genetic Engineering of Fruit Flavors 101 Asaph Aharoni and Efraim Lewinsohn 8. Bioconversion of Flavors 115 P.F.F. Amaral, M.H.M. Rocha-Leão, and M.A.Z. Coelho 9. Plant Metabolic Pathways and Flavor Biosynthesis 129 Carlos Sanz and Ana G. Pérez Part III Fruit Flavors: Analytic Methodology and Chemical Characterizations 157 10. History and Principles of Flavor Analysis 159 F. Gutiérrez-Rosales 11. Advanced Analytic Methodology 177 Jean-Luc Le Quéré 12. Extraction and Distillation 195 Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, and Silvio A.B. Vieira De Melo 13. Flavor Extraction: Headspace, SDE, or SFE 211 Gerson L.V. Coelho, Marisa F. Mendes, and Fernando L.P. Pessoa Part IV Flavors For Fruit Commodities 229 14. Annona Fruits 231 Jorge A. Pino 15. Apple (Malus × domestica Borkh.) 247 Maria Luisa López Fructuoso and Gemma Echeverría Cortada 16. Citrus Fruits and Oranges 265 L.M.C. Cabral, A. Bravo, M. Freire JR., H.R. Bizzo, and V.M. Matta 17. Flavor in Grapes: Its Characterization and Commercial Applications 279 N.R. Bhat, B.B. Desai, and M.K. Suleiman 18. The Aroma of Wine 303 Juan Cacho and Vicente Ferreira 19. Mango Flavor 319 O.P. Chauhan, P.S. Raju, and A.S. Bawa 20. Passion Fruit 345 Narendra Narain, Nisha Nigam, and Mércia de Sousa Galvão 21. Pineapple (Ananas comosus [L.] Merril) Flavor 391 Marta Montero-Calderón, M. Alejandra Rojas-Graü, and Olga Martín-Belloso 22. The Flavor of Plums 415 E. Gómez-Plaza and C. Ledbetter 23. Strawberry Flavor 431 Ana G. Pérez and Carlos Sanz 24. Temperate Fruit Juice Flavors 451 Terri D. Boylston 25. Fruits from Central and South America 463 Jiwan S. Sidhu and Yearul Kabir Part V Flavors of Selected Dried Fruits 485 26. Overview of Flavors and Fruit Dehydration 487 Regina Nabais 27. Flavors of Dried Apples 515 Elena Venir 28. Flavors of Dried Apricots 531 Mustafa Z. Özel and Fahrettin Gögüs 29. Flavors of Dried Bananas 543 Juan Wang, Bing Du, and Gong Ming Yang 30. Volatile Aroma/Flavor Components of Raisins (Dried Grapes) 549 Ron G. Buttery 31. Flavors of Dried Pears 557 Dra?enka Komes and Karin Kovacevic Ganic Section B: Vegetable Flavors 573 Part VI Vegetable Flavors: Biology, Chemistry, Physiochemistry, and Biotechnology 573 32. Chemistry and Biochemistry of Some Vegetable Flavors 575 Qayyum Husain 33. Traditional and New Analytical Methodology 627 Emira Mehinagic and Jean-Luc Le Quéré 34. Vegetable Flavors from Cell Culture 663 María Asunción Longo and María Angeles Sanromán 35. Flavor from Transgenic Vegetables 681 Moustapha Oke and Gopinadhan Paliyath 36. Genetic Engineering of Fruit Flavors 693 Jingyu Lin, Ningning Wang, Vincent P. Pantalone, and Feng Chen 37. Metabolic Factory for Flavors in Fruits and Vegetables 705 Yoko Iijima Part VII Vegetable Commodities 729 38. Avocado (Persea Americana Mill.) Oil 731 Suely P. Freitas, Neusa P. Arruda, Clarice N. Gobbi, and Cláudia M. De Resende 39. Cabbage Flavor 741 Theodore J.K. Radovich 40. Carrot Flavor 751 Ahmad Sulaeman and Judy A. Driskell 41. Chili Flavor 775 P.S. Raju, O.P. Chauhan, and A.S. Bawa 42. Corn Flavor 803 Linda Pollak 43. Olive and Olive Oil 821 Diego Luis García-González, María Teresa Morales, and Ramón Aparicio 44. Flavors in Onion: Characterization and Commercial Applications 849 N.R. Bhat, B.B. Desai, and M.K. Suleiman 45. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy 873 Pervin Basaran and Nese-Basaran-Akgul 46. Mushrooms in the Middle Eastern Diet 889 Nese B. Akgul, Pervin Basaran, and Jiwan S. Sidhu 47. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products 909 Elisabet Fernández-García and Antonio Pérez-Gálvez 48. Potato Flavor 935 Shelley H. Jansky Part VIII Other Vegetables and Vegetable Products 947 49. Mexican Pickled Jalapeño Pepper 949 María Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez, Raquel García-Barrientos, and Jorge Welti-Chanes 50. Dried Western Vegetable Products 963 Leo Nollet 51. Understanding Peanut Flavor: A Current Review 985 E.R. Neta, T. Sanders, and M.A. Drake 52. Spices, Seasonings, and Essential Oils 1023 Marisa F. Mendes and Fernando L.P. Pessoa 53. Flavor of Canola Oil 1033 Silvana Martini 54. Flavors of Palm Oil 1051 Ainie Kuntom and Abd. Azis Ariffin 55. Sesame Oil 1071 Neusa P. Arruda, Cláudia M. de Resende, and Suely P. Freitas Index 1083
Preface xi Contributors xiii List of Abbreviations xix Section A: Fruit Flavors 1 Part I Fruit Flavors: Biology, Chemistry, and Physiochemistry 1 1. Fruits and Fruit Flavor: Classification and Biological Characterization 3 Yueming Jiang and Jun Song 2. Physiology and Biochemistry of Fruit Flavors 25 Sonia Osorio, Cristina Muñoz, and Victoriano Valpuesta 3. Sensory Evaluation of Fruit and Vegetable Flavors 45 Sara Bayarri and Elvira Costell 4. Fermentation and Fruit Flavor Production 59 Gabriela Alves Macedo, Juliana Alves Macedo, and Luciana Francisco Fleuri 5. Environmental Effects on Flavor Changes 73 Clara Pelayo-Zaldívar Part II Fruit Flavors: Biotechnology 93 6. Cell Culture for Flavor Production 95 Adriane B.P. Medeiros, Suzan C. Rossi, and Carlos R. Soccol 7. Genetic Engineering of Fruit Flavors 101 Asaph Aharoni and Efraim Lewinsohn 8. Bioconversion of Flavors 115 P.F.F. Amaral, M.H.M. Rocha-Leão, and M.A.Z. Coelho 9. Plant Metabolic Pathways and Flavor Biosynthesis 129 Carlos Sanz and Ana G. Pérez Part III Fruit Flavors: Analytic Methodology and Chemical Characterizations 157 10. History and Principles of Flavor Analysis 159 F. Gutiérrez-Rosales 11. Advanced Analytic Methodology 177 Jean-Luc Le Quéré 12. Extraction and Distillation 195 Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, and Silvio A.B. Vieira De Melo 13. Flavor Extraction: Headspace, SDE, or SFE 211 Gerson L.V. Coelho, Marisa F. Mendes, and Fernando L.P. Pessoa Part IV Flavors For Fruit Commodities 229 14. Annona Fruits 231 Jorge A. Pino 15. Apple (Malus × domestica Borkh.) 247 Maria Luisa López Fructuoso and Gemma Echeverría Cortada 16. Citrus Fruits and Oranges 265 L.M.C. Cabral, A. Bravo, M. Freire JR., H.R. Bizzo, and V.M. Matta 17. Flavor in Grapes: Its Characterization and Commercial Applications 279 N.R. Bhat, B.B. Desai, and M.K. Suleiman 18. The Aroma of Wine 303 Juan Cacho and Vicente Ferreira 19. Mango Flavor 319 O.P. Chauhan, P.S. Raju, and A.S. Bawa 20. Passion Fruit 345 Narendra Narain, Nisha Nigam, and Mércia de Sousa Galvão 21. Pineapple (Ananas comosus [L.] Merril) Flavor 391 Marta Montero-Calderón, M. Alejandra Rojas-Graü, and Olga Martín-Belloso 22. The Flavor of Plums 415 E. Gómez-Plaza and C. Ledbetter 23. Strawberry Flavor 431 Ana G. Pérez and Carlos Sanz 24. Temperate Fruit Juice Flavors 451 Terri D. Boylston 25. Fruits from Central and South America 463 Jiwan S. Sidhu and Yearul Kabir Part V Flavors of Selected Dried Fruits 485 26. Overview of Flavors and Fruit Dehydration 487 Regina Nabais 27. Flavors of Dried Apples 515 Elena Venir 28. Flavors of Dried Apricots 531 Mustafa Z. Özel and Fahrettin Gögüs 29. Flavors of Dried Bananas 543 Juan Wang, Bing Du, and Gong Ming Yang 30. Volatile Aroma/Flavor Components of Raisins (Dried Grapes) 549 Ron G. Buttery 31. Flavors of Dried Pears 557 Dra?enka Komes and Karin Kovacevic Ganic Section B: Vegetable Flavors 573 Part VI Vegetable Flavors: Biology, Chemistry, Physiochemistry, and Biotechnology 573 32. Chemistry and Biochemistry of Some Vegetable Flavors 575 Qayyum Husain 33. Traditional and New Analytical Methodology 627 Emira Mehinagic and Jean-Luc Le Quéré 34. Vegetable Flavors from Cell Culture 663 María Asunción Longo and María Angeles Sanromán 35. Flavor from Transgenic Vegetables 681 Moustapha Oke and Gopinadhan Paliyath 36. Genetic Engineering of Fruit Flavors 693 Jingyu Lin, Ningning Wang, Vincent P. Pantalone, and Feng Chen 37. Metabolic Factory for Flavors in Fruits and Vegetables 705 Yoko Iijima Part VII Vegetable Commodities 729 38. Avocado (Persea Americana Mill.) Oil 731 Suely P. Freitas, Neusa P. Arruda, Clarice N. Gobbi, and Cláudia M. De Resende 39. Cabbage Flavor 741 Theodore J.K. Radovich 40. Carrot Flavor 751 Ahmad Sulaeman and Judy A. Driskell 41. Chili Flavor 775 P.S. Raju, O.P. Chauhan, and A.S. Bawa 42. Corn Flavor 803 Linda Pollak 43. Olive and Olive Oil 821 Diego Luis García-González, María Teresa Morales, and Ramón Aparicio 44. Flavors in Onion: Characterization and Commercial Applications 849 N.R. Bhat, B.B. Desai, and M.K. Suleiman 45. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy 873 Pervin Basaran and Nese-Basaran-Akgul 46. Mushrooms in the Middle Eastern Diet 889 Nese B. Akgul, Pervin Basaran, and Jiwan S. Sidhu 47. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products 909 Elisabet Fernández-García and Antonio Pérez-Gálvez 48. Potato Flavor 935 Shelley H. Jansky Part VIII Other Vegetables and Vegetable Products 947 49. Mexican Pickled Jalapeño Pepper 949 María Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez, Raquel García-Barrientos, and Jorge Welti-Chanes 50. Dried Western Vegetable Products 963 Leo Nollet 51. Understanding Peanut Flavor: A Current Review 985 E.R. Neta, T. Sanders, and M.A. Drake 52. Spices, Seasonings, and Essential Oils 1023 Marisa F. Mendes and Fernando L.P. Pessoa 53. Flavor of Canola Oil 1033 Silvana Martini 54. Flavors of Palm Oil 1051 Ainie Kuntom and Abd. Azis Ariffin 55. Sesame Oil 1071 Neusa P. Arruda, Cláudia M. de Resende, and Suely P. Freitas Index 1083
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