Handbook of Fruit and Vegetable Flavors

Ed. by Hui, Y. H.; Chen, Feng; Nollet, L. M.; Guiné et al.

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Wiley & Sons / Wiley-Blackwell
• 1. Auflage
• Seitenzahl: 1120
• Erscheinungstermin: 13. Juli 2010
• Englisch
• Abmessung: 258mm x 193mm x 48mm
• Gewicht: 1846g
• ISBN-13: 9780470227213
• ISBN-10: 0470227214
• Artikelnr.: 30589453

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. CONTRIBUTORS. LIST OF ABBREVIATIONS. SECTION A: FRUIT FLAVORS.
PART I: FRUIT FLAVORS: BIOLOGY, CHEMISTRY, AND PHYSIOCHEMISTRY. 1. Fruits
and Fruit Flavor: Classifi cation and Biological Characterization (Yueming
Jiang and Jun Song). 2. Physiology and Biochemistry of Fruit Flavors (Sonia
Osorio, Cristina Muñoz, and Victoriano Valpuesta). 3. Sensory Evaluation of
Fruit and Vegetable Flavors (Sara Bayarri and Elvira Costell). 4.
Fermentation and Fruit Flavor Production (Gabriela Alves Macedo, Juliana
Alves Macedo, and Luciana Francisco Fleuri). 5. Environmental Effects on
Flavor Changes (Clara Pelayo-Zaldívar). PART II: FRUIT FLAVORS:
BIOTECHNOLOGY. 6. Cell Culture for Flavor Production (Adriane B.P.
Medeiros, Suzan C. Rossi, and Carlos R. Soccol). 7. Genetic Engineering of
Fruit Flavors (Asaph Aharoni and Efraim Lewinsohn). 8. Bioconversion of
Flavors (P.F.F. Amaral, M.H.M. Rocha-Leão, and M.A.Z. Coelho). 9. Plant
Metabolic Pathways and Flavor Biosynthesis (Carlos Sanz and Ana G. Pérez).
PART III: FRUIT FLAVORS: ANALYTIC METHODOLOGY AND CHEMICAL
CHARACTERIZATIONS. 10. History and Principles of Flavor Analysis (F.
Gutiérrez-Rosales). 11. Advanced Analytic Methodology (Jean-Luc Le Quéré).
12. Extraction and Distillation (Fernando L.P. Pessoa, Marisa F. Mendes,
Eduardo M. Queiroz, and Silvio A.B. Vieira De Melo). 13. Flavor Extraction:
Headspace, SDE, or SFE (Gerson L.V. Coelho, Marisa F. Mendes, and Fernando
L.P. Pessoa). PART IV: FLAVORS FOR FRUIT COMMODITIES. 14. Annona Fruits
(Jorge A. Pino). 15. Apple (Malus × domestica Borkh.) (Maria Luisa López
Fructuoso and Gemma Echeverría Cortada). 16. Citrus Fruits and Oranges
(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 (N.R.
Bhat, B.B. Desai, and M.K. Suleiman). 18. The Aroma of Wine (Juan Cacho and
Vicente Ferreira). 19. Mango Flavor (O.P. Chauhan, P.S. Raju, and A.S.
Bawa). 20. Passion Fruit (Narendra Narain, Nisha Nigam, and Mércia de Sousa
Galvão). 21. Pineapple (Ananas comosus [L.] Merril) Flavor (Marta
Montero-Calderón, M. Alejandra Rojas-Graü, and Olga Martín-Belloso). 22.
The Flavor of Plums (E. Gómez-Plaza and C. Ledbetter). 23. Strawberry
Flavor (Ana G. Pérez and Carlos Sanz). 24. Temperate Fruit Juice Flavors
(Terri D. Boylston). 25. Fruits from Central and South America (Jiwan S.
Sidhu and Yearul Kabir). PART V: FLAVORS OF SELECTED DRIED FRUITS. 26.
Overview of Flavors and Fruit Dehydration (Regina Nabais). 27. Flavors of
Dried Apples (Elena Venir). 28. Flavors of Dried Apricots (Mustafa Z. Özel
and Fahrettin Gögüs). 29. Flavors of Dried Bananas (Juan Wang, Bing Du, and
Gong Ming Yang). 30. Volatile Aroma/Flavor Components of Raisins (Dried
Grapes) (Ron G. Buttery). 31. Flavors of Dried Pears (Dra~enka Komes and
Karin KovacevicGanic). SECTION B: VEGETABLE FLAVORS. PART VI VEGETABLE
FLAVORS: BIOLOGY, CHEMISTRY, PHYSIOCHEMISTRY, AND BIOTECHNOLOGY. 32.
Chemistry and Biochemistry of Some Vegetable Flavors (Qayyum Husain). 33.
Traditional and New Analytical Methodology (Emira Mehinagic and Jean-Luc Le
Quéré) 34. Vegetable Flavors from Cell Culture (María Asunción Longo and
María Angeles Sanromán). 35. Flavor from Transgenic Vegetables (Moustapha
Oke and Gopinadhan Paliyath). 36. Genetic Engineering of Fruit Flavors
(Jingyu Lin, Ningning Wang, Vincent P. Pantalone, and Feng Chen). 37.
Metabolic Factory for Flavors in Fruits and Vegetables (Yoko Iijima). PART
VII: VEGETABLE COMMODITIES. 38. Avocado (Persea Americana Mill.) Oil (Suely
P. Freitas, Neusa P. Arruda, Clarice N. Gobbi, and Cláudia M. De Resende).
39. Cabbage Flavor (Theodore J.K. Radovich). 40. Carrot Flavor (Ahmad
Sulaeman and Judy A. Driskell). 41. Chili Flavor (P.S. Raju, O.P. Chauhan,
and A.S. Bawa). 42. Corn Flavor (Linda Pollak). 43. Olive and Olive Oil
(Diego Luis García-González, María Teresa Morales, and Ramón Aparicio). 44.
Flavors in Onion: Characterization and Commercial Applications (N.R. Bhat,
B.B. Desai, and M.K. Suleiman). 45. Onion: A Food, Spice, and Remedy in the
Middle Eastern Gastronomy (Pervin Basaran and Nese-Basaran-Akgul). 46.
Mushrooms in the Middle Eastern Diet (Nese B. Akgul, Pervin Basaran, and
Jiwan S. Sidhu). 47. Flavoring Compounds in Red Pepper Fruits (Capsicum
genus) and Processed Products (Elisabet Fernández-García and Antonio
Pérez-Gálvez). 48. Potato Flavor (Shelley H. Jansky). PART VIII: OTHER
VEGETABLES AND VEGETABLE PRODUCTS. 49. Mexican Pickled Jalapeño Pepper
(María Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez,Raquel
García-Barrientos, and Jorge Welti-Chanes). 50. Dried Western Vegetable
Products (Leo Nollet). 51. Understanding Peanut Flavor: A Current Review
(E.R. Neta, T. Sanders, and M.A. Drake). 52. Spices, Seasonings, and
Essential Oils (Marisa F. Mendes and Fernando L.P. Pessoa). 53. Flavor of
Canola Oil (Silvana Martini). 54. Flavors of Palm Oil (Ainie Kuntom and
Abd. Azis Ariffin). 55. Sesame Oil (Neusa P. Arruda, Cláudia M. de Resende,
and Suely P. Freitas). INDEX.