Handbook of Fruit and Vegetable Flavors / Edition 1

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Overview

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.

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Editorial Reviews

From the Publisher
"This book explores the flavour science of fruits, vegetables, spices and oils, by 1st introducing specific flavours and their commercialization, and then detailing the technical aspects." (International Food Information Service, 1 August 2011)

"With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.". (Dublin Business Wire, 28 October 2010)
"With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science." (Quote.com, 28 October 2010)

"With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science." (Forbes.com, 28 October 2010)

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Product Details

  • ISBN-13: 9780470227213
  • Publisher: Wiley
  • Publication date: 7/13/2010
  • Edition number: 1
  • Pages: 1095
  • Product dimensions: 7.40 (w) x 10.00 (h) x 1.90 (d)

Meet the Author

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.

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Read an Excerpt

http://catalogimages.wiley.com/images/db/pdf/9780470227213.excerpt.pdf
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Table of Contents

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 (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).

INDEX.

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