Handbook of Fruit and Vegetable Flavors / Edition 1 available in Hardcover, eBook
Handbook of Fruit and Vegetable Flavors / Edition 1
- ISBN-10:
- 0470227214
- ISBN-13:
- 9780470227213
- Pub. Date:
- 07/13/2010
- Publisher:
- Wiley
Handbook of Fruit and Vegetable Flavors / Edition 1
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$386.95Overview
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.
Product Details
ISBN-13: | 9780470227213 |
---|---|
Publisher: | Wiley |
Publication date: | 07/13/2010 |
Pages: | 1120 |
Product dimensions: | 7.40(w) x 10.00(h) x 1.90(d) |
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Table of Contents
Preface xiContributors 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 3Yueming Jiang and Jun Song
2. Physiology and Biochemistry of Fruit Flavors 25Sonia Osorio, Cristina Muñoz, and Victoriano Valpuesta
3. Sensory Evaluation of Fruit and Vegetable Flavors 45Sara Bayarri and Elvira Costell
4. Fermentation and Fruit Flavor Production 59Gabriela Alves Macedo, Juliana Alves Macedo, and Luciana Francisco Fleuri
5. Environmental Effects on Flavor Changes 73Clara Pelayo-Zaldívar
Part II Fruit Flavors: Biotechnology 93
6. Cell Culture for Flavor Production 95Adriane B.P. Medeiros, Suzan C. Rossi, and Carlos R. Soccol
7. Genetic Engineering of Fruit Flavors 101Asaph Aharoni and Efraim Lewinsohn
8. Bioconversion of Flavors 115P.F.F. Amaral, M.H.M. Rocha-Leão, and M.A.Z. Coelho
9. Plant Metabolic Pathways and Flavor Biosynthesis 129Carlos Sanz and Ana G. Pérez
Part III Fruit Flavors: Analytic Methodology and Chemical Characterizations 157
10. History and Principles of Flavor Analysis 159F. Gutiérrez-Rosales
11. Advanced Analytic Methodology 177Jean-Luc Le Quéré
12. Extraction and Distillation 195Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, and Silvio A.B. Vieira De Melo
13. Flavor Extraction: Headspace, SDE, or SFE 211Gerson L.V. Coelho, Marisa F. Mendes, and Fernando L.P. Pessoa
Part IV Flavors For Fruit Commodities 229
14. Annona Fruits 231Jorge A. Pino
15. Apple (Malus × domestica Borkh.) 247Maria Luisa López Fructuoso and Gemma Echeverría Cortada
16. Citrus Fruits and Oranges 265L.M.C. Cabral, A. Bravo, M. Freire JR., H.R. Bizzo, and V.M. Matta
17. Flavor in Grapes: Its Characterization and Commercial Applications 279N.R. Bhat, B.B. Desai, and M.K. Suleiman
18. The Aroma of Wine 303Juan Cacho and Vicente Ferreira
19. Mango Flavor 319O.P. Chauhan, P.S. Raju, and A.S. Bawa
20. Passion Fruit 345Narendra Narain, Nisha Nigam, and Mércia de Sousa Galvão
21. Pineapple (Ananas comosus [L.] Merril) Flavor 391Marta Montero-Calderón, M. Alejandra Rojas-Graü, and Olga Martín-Belloso
22. The Flavor of Plums 415E. Gómez-Plaza and C. Ledbetter
23. Strawberry Flavor 431Ana G. Pérez and Carlos Sanz
24. Temperate Fruit Juice Flavors 451Terri D. Boylston
25. Fruits from Central and South America 463Jiwan S. Sidhu and Yearul Kabir
Part V Flavors of Selected Dried Fruits 485
26. Overview of Flavors and Fruit Dehydration 487Regina Nabais
27. Flavors of Dried Apples 515Elena Venir
28. Flavors of Dried Apricots 531Mustafa Z. Özel and Fahrettin Gögüs¸
29. Flavors of Dried Bananas 543Juan Wang, Bing Du, and Gong Ming Yang
30. Volatile Aroma/Flavor Components of Raisins (Dried Grapes) 549Ron G. Buttery
31. Flavors of Dried Pears 557Draenka 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 575Qayyum Husain
33. Traditional and New Analytical Methodology 627Emira Mehinagic and Jean-Luc Le Quéré
34. Vegetable Flavors from Cell Culture 663María Asunción Longo and María Angeles Sanromán
35. Flavor from Transgenic Vegetables 681Moustapha Oke and Gopinadhan Paliyath
36. Genetic Engineering of Fruit Flavors 693Jingyu Lin, Ningning Wang, Vincent P. Pantalone, and Feng Chen
37. Metabolic Factory for Flavors in Fruits and Vegetables 705Yoko Iijima
Part VII Vegetable Commodities 729
38. Avocado (Persea Americana Mill.) Oil 731Suely P. Freitas, Neusa P. Arruda, Clarice N. Gobbi, and Cláudia M. De Resende
39. Cabbage Flavor 741Theodore J.K. Radovich
40. Carrot Flavor 751Ahmad Sulaeman and Judy A. Driskell
41. Chili Flavor 775P.S. Raju, O.P. Chauhan, and A.S. Bawa
42. Corn Flavor 803Linda Pollak
43. Olive and Olive Oil 821Diego Luis García-González, María Teresa Morales, and Ramón Aparicio
44. Flavors in Onion: Characterization and Commercial Applications 849N.R. Bhat, B.B. Desai, and M.K. Suleiman
45. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy 873Pervin Basaran and Nese-Basaran-Akgul
46. Mushrooms in the Middle Eastern Diet 889Nese B. Akgul, Pervin Basaran, and Jiwan S. Sidhu
47. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products 909Elisabet Fernández-García and Antonio Pérez-Gálvez
48. Potato Flavor 935Shelley H. Jansky
Part VIII Other Vegetables and Vegetable Products 947
49. Mexican Pickled Jalapeño Pepper 949María Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez, Raquel García-Barrientos, and Jorge Welti-Chanes
50. Dried Western Vegetable Products 963Leo Nollet
51. Understanding Peanut Flavor: A Current Review 985E.R. Neta, T. Sanders, and M.A. Drake
52. Spices, Seasonings, and Essential Oils 1023Marisa F. Mendes and Fernando L.P. Pessoa
53. Flavor of Canola Oil 1033Silvana Martini
54. Flavors of Palm Oil 1051Ainie Kuntom and Abd. Azis Ariffin
55. Sesame Oil 1071Neusa P. Arruda, Cláudia M. de Resende, and Suely P. Freitas
Index 1083