Fruit Flavors: Biogenesis, Characterization, and Authentication

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Overview

Examines new analytical techniques to determine authenticity of "natural" fruit flavors, aromas, and essential oils. Describes the biochemical pathways as well as bioconversion of fruit flavors. Reviews the conversion of flavorless precursors to intensely flavored key aroma components in tomatoes, apricots, and apples and describes the effect of packaging and storage on flavor of orange juice, apples, pears, and berries. Describes analytical and sensory characteristics of orange juice, cupuac, carambola, and kiwi fruit flavors and correlates analytical and sensory techniques. Explores the effect that environmental factors, maturity, and variety can have on the quality of fruit products.
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Product Details

  • ISBN-13: 9780841232273
  • Publisher: American Chemical Society
  • Publication date: 5/28/1995
  • Series: ACS Symposium Series , #596
  • Pages: 296
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.80 (d)

Table of Contents

Preface
1 Advances in Fruit Flavor Research: An Overview 1
2 Analytical Investigation of the Flavor of Cupuacu (Theobroma gradiflorum Spreng.) 8
3 Chemical and Sensory Correlations for Orange Juice 21
4 Multivariate Analysis for Classification of Commercial Orange Juice Products by Volatile Constituents Using Headspace Gas Chromatography 33
5 Characterization of Carambola and Yellow Passion Fruit Essences Produced by a Thermally Accelerated Short-Time Evaporation Citrus Evaporator 48
6 Volatile Compounds Affecting Kiwifruit Flavor 59
7 Detection of Adulterated Fruit Flavors 70
8 Multisite and Multicomponent Approach for the Stable Isotope Analysis of Aromas and Essential Oils 79
9 New Methods To Assess Authenticity of Natural Flavors and Essential Oils
10 Starfruit (Averrhoa carambola L.): Attractive Source for Carotenoid-Derived Flavor Compounds 114
11 In Vivo and In Vitro Flavor Studies of Vitis labruscana Cv. Concord 127
12 Substrate Specificity of Alcohol Acyltransferase from Strawberry and Banana Fruits 134
13 Bioconversion of Citrus d-Limonene 142
14 Ester Biosynthesis in Relation to Harvest Maturity and Controlled-Atmosphere Storage of Apples 149
15 Studies on Tomato Glycosides 164
16 Free and Bound Volatile Components of Temperate and Tropical Fruits 182
17 Developments in the Isolation and Characterization of [beta]-Damascenone Precursors from Apples 190
18 Flavor-Package Interaction: Assessing the Impact on Orange Juice Quality 202
19 Off-Flavor Development of Apples, Pears, Berries, and Plums Under Anaerobiosis and Partial Reversal in Air 211
20 Vegetative Flavor and Methoxypyrazines in Cabernet Sauvignon 226
21 Dynamic Headspace Gas Chromatography-Mass Spectrometry Analysis of Volatile Flavor Compounds from Wild Diploid Blueberry Species 235
22 Key Aroma Compounds in Melons: Their Development and Cultivar Dependence 248
23 Chiral [gamma]-Lactones, Key Compounds to Apricot Flavor: Sensory Evaluation, Quantification, and Chirospecific Analysis in Different Varieties 258
24 2,5-Dimethyl-4-hydroxy-3(2H)-furanone and Derivatives in Strawberries During Ripening 268
25 Characterization of the Putrid Aroma Compounds of Ginkgo biloba Fruits 276
Author Index 281
Affiliation Index 281
Subject Index 282
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