Chapter 1. Fruits and Fruit Flavor: Classification and Biological Characterization

  1. Y. H. Hui
  1. Yueming Jiang1 and
  2. Jun Song2

Published Online: 21 JUL 2010

DOI: 10.1002/9780470622834.ch1

Handbook of Fruit and Vegetable Flavors

Handbook of Fruit and Vegetable Flavors

How to Cite

Jiang, Y. and Song, J. (2010) Fruits and Fruit Flavor: Classification and Biological Characterization, in Handbook of Fruit and Vegetable Flavors (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470622834.ch1

Editor Information

  1. Science Technology System, USA

Author Information

  1. 1

    South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China

  2. 2

    Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, Nova Scotia, Canada

Publication History

  1. Published Online: 21 JUL 2010
  2. Published Print: 28 JUN 2010

ISBN Information

Print ISBN: 9780470227213

Online ISBN: 9780470622834

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Keywords:

  • fruit flavors - biology, chemistry and physiochemistry;
  • fruits and fruit flavor - classification and biological characterization;
  • fruit and vegetable flavor sensory evaluation

Summary

This chapter contains sections titled:

  • Classification of Fruits

  • Species, Varieties, and Biological Characteristic of Major Fruits

  • Fruit Flavor

  • Volatile Compounds and Their Biological Characteristic of Major Fruits

  • Concluding Remarks

  • Acknowledgments

  • References