Biotechnology in Flavor Production

Informationen zum Autor Dr Daphna Havkin-Frenkel, Department of Plant Pathology and Biology, Rutgers University, New Brunswick, New Jersey and Director of Research and Development, Bakto Flavors LLC, New Jersey. Dr Nativ Dudai, Researcher, Newe Ya'ar Research Center, The Agricultural Research Organization of Israel, Ramat Yishay, Israel. Klappentext Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years, but the recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor enhancement.Chapters discuss recent developments in the flavor modification of wine, beer, and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures, and the challenges that have been encountered, are also covered, along with the metabolic engineering of food crops for flavor enhancement - also a current area of research. Biotechnology is also being applied to crop breeding through marker-assisted selection for important traits, including flavor, and the book looks at the application of the biotechnological approach to breeding for enhanced flavor in rice, apple, and basil. These techniques are subject to governmental regulation, and this is addressed in a dedicated chapter.This updated second edition features five brand new chapters, and the topics covered in the book will be of interest to those in the flavor and food industries as well as to academic researchers interested in flavors. Zusammenfassung Throughout history! human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century! biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years! but the recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor enhancement.Chapters discuss recent developments in the flavor modification of wine! beer! and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures! and the challenges that have been encountered! are also covered! along with the metabolic engineering of food crops for flavor enhancement - also a current area of research. Biotechnology is also being applied to crop breeding through marker-assisted selection for important traits! including flavor! and the book looks at the application of the biotechnological approach to breeding for enhanced flavor in rice! apple! and basil. These techniques are subject to governmental regulation! and this is addressed in a dedicated chapter.This updated second edition features five brand new chapters! and the topics covered in the book will be of interest to those in the flavor and food industries as well as to academic researchers interested in flavors. Inhaltsverzeichnis Contributors xi Preface xv Chapter 1 The flavor of citrus fruit 1 Ron Porat, Sophie Deterre, Pierre Giampaoli and Anne Plotto Introduction 1 Taste components of citrus fruit 3 Sugars 5 Acids 6 <...

List of contents

Contributors xi
 
Preface xv
 
Chapter 1 The flavor of citrus fruit 1
Ron Porat, Sophie Deterre, Pierre Giampaoli and Anne Plotto
 
Introduction 1
 
Taste components of citrus fruit 3
 
Sugars 5
 
Acids 6
 
Bitter compounds 6
 
Aroma compounds of citrus fruit 8
 
Terpene hydrocarbons 9
 
Aldehydes 10
 
Alcohols 11
 
Esters 11
 
Ketones 11
 
Other volatiles 12
 
Citrus genes involved in flavor production 12
 
The unique flavor of different citrus species 13
 
The flavor of oranges 14
 
The flavor of mandarins 14
 
The flavor of grapefruit 15
 
The flavor of lemons 16
 
Accumulation of off-flavors in fresh citrus fruit during postharvest storage 17
 
Flavor of citrus essential oils 19
 
Acknowledgments 24
 
References 24
 
Chapter 2 Aroma as a factor in the breeding process of fresh herbs - the case of basil 32
Nativ Dudai and Faith C. Belanger
 
The importance of selecting for aroma in breeding of aromatic plants 32
 
The importance of genetic factors regarding the essential oil composition in aromatic plants 32
 
Sweet basil and the Ocimum genus 34
 
Uses of sweet basil 34
 
The chemistry of the aroma factors of plants: the essential oil 36
 
Essential oil profiles of common commercial basil varieties 36
 
Comparison of chemical analysis methods 41
 
Variation of the volatile compound composition within the plant 43
 
Variation of aroma compounds within cultivars and the potential for selection 45
 
Biosynthetic pathways of basil aroma components 47
 
Inheritance of aroma compounds in basil 50
 
Interspecific hybridization among Ocimum species 52
 
Applications of biotechnology-based approaches to modification of basil aroma 53
 
References 54
 
Chapter 3 Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications 62
Jan H. Swiegers, Sofie M.G. Saerens and Isak S. Pretorius
 
Introduction 62
 
Wine 63
 
Beer 63
 
Saké 64
 
Wine, beer, and saké yeasts 64
 
Wine yeasts 65
 
Beer yeasts 67
 
Saké yeasts 67
 
Acids 69
 
Non-volatile acids 69
 
Volatile acids 72
 
Alcohols 74
 
Ethanol 74
 
Glycerol 76
 
Higher alcohols 78
 
Esters 83
 
Carbonyl compounds 91
 
Acetaldehyde 91
 
Diacetyl 93
 
Volatile phenols 95
 
Sulfur compounds 98
 
Sulfides 98
 
Mercaptans 102
 
Thiols 102
 
Monoterpenoids 106
 
Conclusion 109
 
References 109
 
Chapter 4 Biotechnology of flavor formation in fermented dairy products 133
Balasubramanian Ganesan and Bart C. Weimer
 
Introduction 133
 
Biochemistry of dairy fermentations 135
 
Biotechnology and flavor 138
 
Flavor production from bacteria 147
 
Comparative genomics of flavor production 149
 
Expression and metabolite analysis 154
 
Predictive bioinformatics 155
 
Non-culturable lactococci 156
 
Translation of omics to biotechnology 156
 
Conclusion 158
 
References 158
 
Chapter 5 Biotechnological production of vanillin 165
Daphna Havkin-Frenkel and Faith C. Belanger
 
Introduction 165
 
Biosynthesis of vanillin 168
 
Natural occurrence of vanillin 168
 
Site of vanillin production in vanilla beans 168
 
Vanillin biosynthetic

Product details

• Authors: Nativ Dudai, Dudai Nativ, Daphna Havkin Frenkel, Daphn Havkin-Frenkel, Daphna Havkin-Frenkel, Daphna Dudai Havkin-Frenkel
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 29.07.2016
• EAN: 9781118354063
• ISBN: 978-1-118-35406-3
• No. of pages: 336
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Chemistry; Chemie, food biotechnology, biotechnology, chemistry, Food Science & Technology, Lebensmitteltechnik, Lebensmittelforschung u. -technologie, Lebensmittel / Biotechnologie, Biotechnologie i. d. Chemie