Handbook of Fruit and Vegetable Flavors / Edition 1by Y. H. Hui, Raquel P. F. Guine, Olga Martin-Belloso, M. Isabel Minguez-Mosquera
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/b>… See more details below
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.
- Publication date:
- Product dimensions:
- 7.40(w) x 10.00(h) x 1.90(d)
Table of Contents
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 (Draženka 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).
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