果実・野菜類の香りの科学ハンドブック<br>Handbook of Fruit and Vegetable Flavors

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果実・野菜類の香りの科学ハンドブック
Handbook of Fruit and Vegetable Flavors

  • ウェブストア価格 ¥75,032（本体¥68,211）
  • John Wiley & Sons Inc（2010/07発売）
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  • 製本 Hardcover:ハードカバー版／ページ数 1095 p.
  • 言語 ENG
  • 商品コード 9780470227213
  • DDC分類 664.5

基本説明

果実、野菜、香辛料や油の香りの商業製品への利用の科学・技術的側面を扱う初のレファレンス。１０ヶ国以上の執筆者による幅広い内容。
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.

Full Description

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.

Contents

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 x domestica Borkh.) 247
Maria Luisa López Fructuoso and Gemma Echeverría Cortada

16. Citrus Fruits and Oranges 265
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 279
N.R. Bhat, B.B. Desai, and M.K. Suleiman

18. The Aroma of Wine 303
Juan Cacho and Vicente Ferreira

19. Mango Flavor 319
O.P. Chauhan, P.S. Raju, and A.S. Bawa

20. Passion Fruit 345
Narendra Narain, Nisha Nigam, and Mércia de Sousa Galvão

21. Pineapple (Ananas comosus [L.] Merril) Flavor 391
Marta Montero-Calderón, M. Alejandra Rojas-Graü, and Olga Martín-Belloso

22. The Flavor of Plums 415
E. Gómez-Plaza and C. Ledbetter

23. Strawberry Flavor 431
Ana G. Pérez and Carlos Sanz

24. Temperate Fruit Juice Flavors 451
Terri D. Boylston

25. Fruits from Central and South America 463
Jiwan S. Sidhu and Yearul Kabir

Part V Flavors of Selected Dried Fruits 485

26. Overview of Flavors and Fruit Dehydration 487
Regina Nabais

27. Flavors of Dried Apples 515
Elena Venir

28. Flavors of Dried Apricots 531
Mustafa Z. Özel and Fahrettin Gögüs¸

29. Flavors of Dried Bananas 543
Juan Wang, Bing Du, and Gong Ming Yang

30. Volatile Aroma/Flavor Components of Raisins (Dried Grapes) 549
Ron G. Buttery

31. Flavors of Dried Pears 557
Draženka Komes and Karin Kovacevic' Ganic'

Section B: Vegetable Flavors 573

Part VI Vegetable Flavors: Biology, Chemistry, Physiochemistry, and Biotechnology 573

32. Chemistry and Biochemistry of Some Vegetable Flavors 575
Qayyum Husain

33. Traditional and New Analytical Methodology 627
Emira Mehinagic and Jean-Luc Le Quéré

34. Vegetable Flavors from Cell Culture 663
María Asunción Longo and María Angeles Sanromán

35. Flavor from Transgenic Vegetables 681
Moustapha Oke and Gopinadhan Paliyath

36. Genetic Engineering of Fruit Flavors 693
Jingyu Lin, Ningning Wang, Vincent P. Pantalone, and Feng Chen

37. Metabolic Factory for Flavors in Fruits and Vegetables 705
Yoko Iijima

Part VII Vegetable Commodities 729

38. Avocado (Persea Americana Mill.) Oil 731
Suely P. Freitas, Neusa P. Arruda, Clarice N. Gobbi, and Cláudia M. De Resende

39. Cabbage Flavor 741
Theodore J.K. Radovich

40. Carrot Flavor 751
Ahmad Sulaeman and Judy A. Driskell

41. Chili Flavor 775
P.S. Raju, O.P. Chauhan, and A.S. Bawa

42. Corn Flavor 803
Linda Pollak

43. Olive and Olive Oil 821
Diego Luis García-González, María Teresa Morales, and Ramón Aparicio

44. Flavors in Onion: Characterization and Commercial Applications 849
N.R. Bhat, B.B. Desai, and M.K. Suleiman

45. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy 873
Pervin Basaran and Nese-Basaran-Akgul

46. Mushrooms in the Middle Eastern Diet 889
Nese B. Akgul, Pervin Basaran, and Jiwan S. Sidhu

47. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products 909
Elisabet Fernández-García and Antonio Pérez-Gálvez

48. Potato Flavor 935
Shelley H. Jansky

Part VIII Other Vegetables and Vegetable Products 947

49. Mexican Pickled Jalapeño Pepper 949
María Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez, Raquel García-Barrientos, and Jorge Welti-Chanes

50. Dried Western Vegetable Products 963
Leo Nollet

51. Understanding Peanut Flavor: A Current Review 985
E.R. Neta, T. Sanders, and M.A. Drake

52. Spices, Seasonings, and Essential Oils 1023
Marisa F. Mendes and Fernando L.P. Pessoa

53. Flavor of Canola Oil 1033
Silvana Martini

54. Flavors of Palm Oil 1051
Ainie Kuntom and Abd. Azis Ariffin

55. Sesame Oil 1071
Neusa P. Arruda, Cláudia M. de Resende, and Suely P. Freitas

Index 1083