Handbook of Fruit and Vegetable Flavors

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.

• Preface xiContributors xiiiList of Abbreviations xixSection A: Fruit Flavors 1Part I Fruit Flavors: Biology, Chemistry, and Physiochemistry 11. Fruits and Fruit Flavor: Classification and Biological Characterization 3Yueming Jiang and Jun Song2. Physiology and Biochemistry of Fruit Flavors 25Sonia Osorio, Cristina Muñoz, and Victoriano Valpuesta3. Sensory Evaluation of Fruit and Vegetable Flavors 45Sara Bayarri and Elvira Costell4. Fermentation and Fruit Flavor Production 59Gabriela Alves Macedo, Juliana Alves Macedo, and Luciana Francisco Fleuri5. Environmental Effects on Flavor Changes 73Clara Pelayo-ZaldívarPart II Fruit Flavors: Biotechnology 936. Cell Culture for Flavor Production 95Adriane B.P. Medeiros, Suzan C. Rossi, and Carlos R. Soccol7. Genetic Engineering of Fruit Flavors 101Asaph Aharoni and Efraim Lewinsohn8. Bioconversion of Flavors 115P.F.F. Amaral, M.H.M. Rocha-Leão, and M.A.Z. Coelho9. Plant Metabolic Pathways and Flavor Biosynthesis 129Carlos Sanz and Ana G. PérezPart III Fruit Flavors: Analytic Methodology and Chemical Characterizations 15710. History and Principles of Flavor Analysis 159F. Gutiérrez-Rosales11. Advanced Analytic Methodology 177Jean-Luc Le Quéré12. Extraction and Distillation 195Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, and Silvio A.B. Vieira De Melo13. Flavor Extraction: Headspace, SDE, or SFE 211Gerson L.V. Coelho, Marisa F. Mendes, and Fernando L.P. PessoaPart IV Flavors For Fruit Commodities 22914. Annona Fruits 231Jorge A. Pino15. Apple (Malus × domestica Borkh.) 247Maria Luisa López Fructuoso and Gemma Echeverría Cortada16. Citrus Fruits and Oranges 265L.M.C. Cabral, A. Bravo, M. Freire JR., H.R. Bizzo, and V.M. Matta17. Flavor in Grapes: Its Characterization and Commercial Applications 279N.R. Bhat, B.B. Desai, and M.K. Suleiman18. The Aroma of Wine 303Juan Cacho and Vicente Ferreira19. Mango Flavor 319O.P. Chauhan, P.S. Raju, and A.S. Bawa20. Passion Fruit 345Narendra Narain, Nisha Nigam, and Mércia de Sousa Galvão21. Pineapple (Ananas comosus [L.] Merril) Flavor 391Marta Montero-Calderón, M. Alejandra Rojas-Graü, and Olga Martín-Belloso22. The Flavor of Plums 415E. Gómez-Plaza and C. Ledbetter23. Strawberry Flavor 431Ana G. Pérez and Carlos Sanz24. Temperate Fruit Juice Flavors 451Terri D. Boylston25. Fruits from Central and South America 463Jiwan S. Sidhu and Yearul KabirPart V Flavors of Selected Dried Fruits 48526. Overview of Flavors and Fruit Dehydration 487Regina Nabais27. Flavors of Dried Apples 515Elena Venir28. Flavors of Dried Apricots 531Mustafa Z. Özel and Fahrettin Gögüs¸29. Flavors of Dried Bananas 543Juan Wang, Bing Du, and Gong Ming Yang30. Volatile Aroma/Flavor Components of Raisins (Dried Grapes) 549Ron G. Buttery31. Flavors of Dried Pears 557Draženka Komes and Karin Kovacevic´ Ganic´Section B: Vegetable Flavors 573Part VI Vegetable Flavors: Biology, Chemistry, Physiochemistry, and Biotechnology 57332. Chemistry and Biochemistry of Some Vegetable Flavors 575Qayyum Husain33. Traditional and New Analytical Methodology 627Emira Mehinagic and Jean-Luc Le Quéré34. Vegetable Flavors from Cell Culture 663María Asunción Longo and María Angeles Sanromán35. Flavor from Transgenic Vegetables 681Moustapha Oke and Gopinadhan Paliyath36. Genetic Engineering of Fruit Flavors 693Jingyu Lin, Ningning Wang, Vincent P. Pantalone, and Feng Chen37. Metabolic Factory for Flavors in Fruits and Vegetables 705Yoko IijimaPart VII Vegetable Commodities 72938. Avocado (Persea Americana Mill.) Oil 731Suely P. Freitas, Neusa P. Arruda, Clarice N. Gobbi, and Cláudia M. De Resende39. Cabbage Flavor 741Theodore J.K. Radovich40. Carrot Flavor 751Ahmad Sulaeman and Judy A. Driskell41. Chili Flavor 775P.S. Raju, O.P. Chauhan, and A.S. Bawa42. Corn Flavor 803Linda Pollak43. Olive and Olive Oil 821Diego Luis García-González, María Teresa Morales, and Ramón Aparicio44. Flavors in Onion: Characterization and Commercial Applications 849N.R. Bhat, B.B. Desai, and M.K. Suleiman45. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy 873Pervin Basaran and Nese-Basaran-Akgul46. Mushrooms in the Middle Eastern Diet 889Nese B. Akgul, Pervin Basaran, and Jiwan S. Sidhu47. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products 909Elisabet Fernández-García and Antonio Pérez-Gálvez48. Potato Flavor 935Shelley H. JanskyPart VIII Other Vegetables and Vegetable Products 94749. Mexican Pickled Jalapeño Pepper 949María Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez, Raquel García-Barrientos, and Jorge Welti-Chanes50. Dried Western Vegetable Products 963Leo Nollet51. Understanding Peanut Flavor: A Current Review 985E.R. Neta, T. Sanders, and M.A. Drake52. Spices, Seasonings, and Essential Oils 1023Marisa F. Mendes and Fernando L.P. Pessoa53. Flavor of Canola Oil 1033Silvana Martini54. Flavors of Palm Oil 1051Ainie Kuntom and Abd. Azis Ariffin55. Sesame Oil 1071Neusa P. Arruda, Cláudia M. de Resende, and Suely P. FreitasIndex 1083

"This book explores the flavour science of fruits, vegetables, spices and oils, by 1st introducing specific flavours and their commercialization, and then detailing the technical aspects." (International Food Information Service, 1 August 2011) "With chapter authors representing more than ten different countries, this handy referenceprovides a comprehensive view of this evolving science.". (Dublin Business Wire, 28 October 2010)"With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science." (Quote.com, 28 October 2010)"With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science." (Forbes.com, 28 October 2010)