Buch, Englisch, 1120 Seiten, Format (B × H): 193 mm x 258 mm, Gewicht: 1846 g
ISBN: 978-0-470-22721-3
Verlag: Wiley
HANDBOOK of Fruit and Vegetable Flavors
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.
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
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. Fre
