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
