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Informationen zum Autor Y. H. HUI, PHD, is the Senior Scientist at Science Technology System and has been the author and editor of many books in the field of food science and technology. Klappentext 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. Zusammenfassung Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Inhaltsverzeichnis 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 Frui...
