Handbook of Fruit and Vegetable Flavors

Handbook of Fruit and Vegetable Flavors

Editor(s): Y. H. Hui

Published Online: 21 JUL 2010

Print ISBN: 9780470227213

Online ISBN: 9780470622834

DOI: 10.1002/9780470622834

About this Book

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.

Table of contents

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  1. Section A: Fruit Flavors - Part I: Fruit Flavors: Biology, Chemistry, and Physiochemistry

    1. Chapter 4

      Fermentation and Fruit Flavor Production (pages 59–72)

      Gabriela Alves Macedo, Juliana Alves Macedo and Luciana Francisco Fleuri

  2. Section A: Fruit Flavors - Part II: Fruit Flavors: Biotechnology

    1. Chapter 6

      Cell Culture for Flavor Production (pages 93–100)

      Adriane B. P. Medeiros, Suzan C. Rossi and Carlos R. Soccol

    2. Chapter 8

      Bioconversion of Flavors (pages 115–128)

      P. F. F. Amaral, M. H. M. Rocha-Leão and M. A. Z. Coelho

  3. Section A: Fruit Flavors - Part III: Fruit Flavors: Analytic Methodology and Chemical Characterizations

    1. Chapter 12

      Extraction and Distillation (pages 195–210)

      Fernando L. P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz and Silvio A. B. Vieira De Melo

    2. Chapter 13

      Flavor Extraction: Headspace, SDE, or SFE (pages 211–228)

      Gerson L. V. Coelho, Marisa F. Mendes and Fernando L. P. Pessoa

  4. Section A: Fruit Flavors - Part IV: Flavors for Fruit Commodities

    1. Chapter 15

      Apple (Malus × domestica Borkh.) (pages 247–263)

      Maria Luisa López Fructuoso and Gemma Echeverría Cortada

    2. Chapter 16

      Citrus Fruits and Oranges (pages 265–278)

      L. M. C. Cabral, A. Bravo, M. Freire, H. R. Bizzo and V. M. Matta

    3. Chapter 19

      Mango Flavor (pages 319–343)

      O. P. Chauhan, P. S. Raju and A. S. Bawa

    4. Chapter 20

      Passion Fruit (pages 345–389)

      Narendra Narain, Nisha Nigam and Mércia de Sousa Galvão

    5. Chapter 21

      Pineapple (Ananas comosus [L.] Merril) Flavor (pages 391–414)

      Marta Montero-Calderón, M. Alejandra Rojas-Graü and Olga Martín-Belloso

  5. Section A: Fruit Flavors - Part V: Flavors of Selected Dried Fruits

  6. Section B: Vegetable Flavors - Part VI: Vegetable Flavors: Biology, Chemistry, Physiochemistry, and Biotechnology

    1. Chapter 36

      Genetic Engineering of Fruit Flavors (pages 693–704)

      Jingyu Lin, Ningning Wang, Vincent P. Pantalone and Feng Chen

  7. Section B: Vegetable Flavors - Part VII: Vegetable Commodities

    1. Chapter 38

      Avocado (Persea Americana Mill.) Oil (pages 729–740)

      Suely P. Freitas, Neusa P. Arruda, Clarice N. Gobbi and Cláudia M. De Resende

    2. Chapter 41

      Chili Flavor (pages 775–801)

      P. S. Raju, O. P. Chauhan and A. S. Bawa

    3. Chapter 43

      Olive and Olive Oil (pages 821–847)

      Diego Luis García-González, María Teresa Morales and Ramón Aparicio

  8. Section B: Vegetable Flavors - Part VIII: Other Vegetables and Vegetable Products

    1. Chapter 49

      Mexican Pickled Jalapeño Pepper (pages 947–962)

      María Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez, Raquel García-Barrientos and Jorge Welti-Chanes

    2. Chapter 55

      Sesame Oil (pages 1071–1082)

      Neusa P. Arruda, Cláudia M. de Resende and Suely P. Freitas

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