Handbook of Fruit and Vegetable Flavors

Copyright © 2010 John Wiley & Sons, Inc.

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

Product Information

About The Product

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

    1. You have free access to this content
      Frontmatter (pages i–xx)

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

    1. Chapter 1

      Fruits and Fruit Flavor: Classification and Biological Characterization (pages 1–23)

      Yueming Jiang and Jun Song

    2. Chapter 2

      Physiology and Biochemistry of Fruit Flavors (pages 25–43)

      Sonia Osorio, Cristina Muñoz and Victoriano Valpuesta

    3. Chapter 3

      Sensory Evaluation of Fruit and Vegetable Flavors (pages 45–57)

      Sara Bayarri and Elvira Costell

    4. Chapter 4

      Fermentation and Fruit Flavor Production (pages 59–72)

      Gabriela Alves Macedo, Juliana Alves Macedo and Luciana Francisco Fleuri

    5. Chapter 5

      Environmental Effects on Flavor Changes (pages 73–91)

      Clara Pelayo-Zaldívar

  3. 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 7

      Genetic Engineering of Fruit Flavors (pages 101–114)

      Asaph Aharoni and Efraim Lewinsohn

    3. Chapter 8

      Bioconversion of Flavors (pages 115–128)

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

    4. Chapter 9

      Plant Metabolic Pathways and Flavor Biosynthesis (pages 129–155)

      Carlos Sanz and Ana G. Pérez

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

    1. Chapter 10

      History And Principles Of Flavor Analysis (pages 157–176)

      F. Gutiérrez-Rosales

    2. Chapter 11

      Advanced Analytic Methodology (pages 177–193)

      Jean-Luc Le Quéré

    3. 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

    4. Chapter 13

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

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

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

    1. Chapter 14

      Annona Fruits (pages 229–246)

      Jorge A. Pino

    2. Chapter 15

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

      Maria Luisa López Fructuoso and Gemma Echeverría Cortada

    3. Chapter 16

      Citrus Fruits and Oranges (pages 265–278)

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

    4. Chapter 17

      Flavor in Grapes: Its Characterization and Commercial Applications (pages 279–302)

      N. R. Bhat, B. B. Desai and M. K. Suleiman

    5. Chapter 18

      The Aroma of Wine (pages 303–317)

      Juan Cacho and Vicente Ferreira

    6. Chapter 19

      Mango Flavor (pages 319–343)

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

    7. Chapter 20

      Passion Fruit (pages 345–389)

      Narendra Narain, Nisha Nigam and Mércia de Sousa Galvão

    8. Chapter 21

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

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

    9. Chapter 22

      The Flavor of Plums (pages 415–430)

      E. Gómez-Plaza and C. Ledbetter

    10. Chapter 23

      Strawberry Flavor (pages 431–449)

      Ana G. Pérez and Carlos Sanz

    11. Chapter 24

      Temperate Fruit Juice Flavors (pages 451–462)

      Terri D. Boylston

    12. Chapter 25

      Fruits from Central and South America (pages 463–483)

      Jiwan S. Sidhu and Yearul Kabir

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

    1. Chapter 26

      Overview of Flavors and Fruit Dehydration (pages 485–514)

      Regina Nabais

    2. Chapter 27

      Flavors of Dried Apples (pages 515–529)

      Elena Venir

    3. Chapter 28

      Flavors of Dried Apricots (pages 531–541)

      Mustafa Z. özel and Fahrettin Göǧüş

    4. Chapter 29

      Flavors of Dried Bananas (pages 543–548)

      Juan Wang, Bing Du and Gong Ming Yang

    5. Chapter 30

      Volatile Aroma/Flavor Components of Raisins (Dried Grapes) (pages 549–556)

      Ron G. Buttery

    6. Chapter 31

      Flavors of Dried Pears (pages 557–571)

      Draženka Komes and Karin Kovačević Ganić

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

    1. Chapter 32

      Chemistry and Biochemistry of Some Vegetable Flavors (pages 573–625)

      Qayyum Husain

    2. Chapter 33

      Traditional and New Analytical Methodology (pages 627–662)

      Emira Mehinagic and Jean-Luc Le Quéré

    3. Chapter 34

      Vegetable Flavors from Cell Culture (pages 663–680)

      María Asunción Longo and María Angeles Sanromán

    4. Chapter 35

      Flavor from Transgenic Vegetables (pages 681–692)

      Moustapha Oke and Gopinadhan Paliyath

    5. Chapter 36

      Genetic Engineering of Fruit Flavors (pages 693–704)

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

    6. Chapter 37

      Metabolic Factory for Flavors in Fruits and Vegetables (pages 705–727)

      Yoko Iijima

  8. 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 39

      Cabbage Flavor (pages 741–750)

      Theodore J. K. Radovich

    3. Chapter 40

      Carrot Flavor (pages 751–773)

      Ahmad Sulaeman and Judy A. Driskell

    4. Chapter 41

      Chili Flavor (pages 775–801)

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

    5. Chapter 42

      Corn Flavor (pages 803–819)

      Linda Pollak

    6. Chapter 43

      Olive and Olive Oil (pages 821–847)

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

    7. Chapter 44

      Flavors in Onion: Characterization and Commercial Applications (pages 849–872)

      N. R. Bhat, B. B. Desai and M. K. Suleiman

    8. Chapter 45

      Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy (pages 873–888)

      Pervin Basaran and Nese-Basaran Akgul

    9. Chapter 46

      Mushrooms in the Middle Eastern Diet (pages 889–907)

      Nese B. Akgul, Pervin Basaran and Jiwan S. Sidhu

    10. Chapter 47

      Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products (pages 909–934)

      Elisabet Fernández-García and Antonio Pérez-Gálvez

    11. Chapter 48

      Potato Flavor (pages 935–946)

      Shelley H. Jansky

  9. 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 50

      Dried Western Vegetable Products (pages 963–983)

      Leo Nollet

    3. Chapter 51

      Understanding Peanut Flavor: A Current Review (pages 985–1022)

      E. R. Neta, T. Sanders and M. A. Drake

    4. Chapter 52

      Spices, Seasonings, and Essential Oils (pages 1023–1032)

      Marisa F. Mendes and Fernando L. P. Pessoa

    5. Chapter 53

      Flavor of Canola Oil (pages 1033–1049)

      Silvana Martini

    6. Chapter 54

      Flavors of Palm Oil (pages 1051–1070)

      Ainie Kuntom and Abd. Azis Ariffin

    7. Chapter 55

      Sesame Oil (pages 1071–1082)

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

    1. You have free access to this content
      Index (pages 1083–1095)

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