Handbook of Fruit and Vegetable Flavors edited by Y. H. Hui

Handbook of Fruit and Vegetable Flavors 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.

This useful handbook is a one-source for practical information on this subject.

Contents

Section A: Fruit Flavors

Part I: Fruit Flavors: Biology, Chemistry, and Physiochemistry

1. Fruits and Fruit Flavor: Classifi cation and Biological Characterization
2. Physiology and Biochemistry of Fruit Flavors
3. Sensory Evaluation of Fruit and Vegetable Flavors
4. Fermentation and Fruit Flavor Production
5. Environmental Effects on Flavor Changes

Part II: Fruit Flavors: Biotechnology

6. Cell Culture for Flavor Production
7. Genetic Engineering of Fruit Flavors
8. Bioconversion of Flavors
9. Plant Metabolic Pathways and Flavor Biosynthesis

Part III: Fruit Flavors: Analytic Methodology and Chemical Characterizations

10. History and Principles of Flavor Analysis
11. Advanced Analytic Methodology
12. Extraction and Distillation
13. Flavor Extraction: Headspace, SDE, or SFE

Part IV: Flavors for Fruit Commodities

14. Annona Fruits
15. Apple (Malus × domestica Borkh.)
16. Citrus Fruits and Oranges
17. Flavor in Grapes: Its Characterization and Commercial Applications
18. The Aroma of Wine
19. Mango Flavor
20. Passion Fruit
21. Pineapple (Ananas comosus [L.] Merril) Flavor
22. The Flavor of Plums
23. Strawberry Flavor
24. Temperate Fruit Juice Flavors
25. Fruits from Central and South America

Part V: Flavors of Selected Dried Fruits

26. Overview of Flavors and Fruit Dehydration
27. Flavors of Dried Apples
28. Flavors of Dried Apricots
29. Flavors of Dried Bananas
30. Volatile Aroma/Flavor Components of Raisins (Dried Grapes)
31. Flavors of Dried Pears

Section B: Vegetable Flavors

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

32. Chemistry and Biochemistry of Some Vegetable Flavors
33. Traditional and New Analytical Methodology
34. Vegetable Flavors from Cell Culture
35. Flavor from Transgenic Vegetables
36. Genetic Engineering of Fruit Flavors
37. Metabolic Factory for Flavors in Fruits and Vegetables

Part VII: Vegetable Commodities

38. Avocado (Persea Americana Mill.) Oil
39. Cabbage Flavor
40. Carrot Flavor
41. Chili Flavor
42. Corn Flavor
43. Olive and Olive Oil
44. Flavors in Onion: Characterization and Commercial Applications
45. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy
46. Mushrooms in the Middle Eastern Diet
47. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products
48. Potato Flavor

Part VIII: Other Vegetables and Vegetable Products

49. Mexican Pickled Jalapeño Pepper
50. Dried Western Vegetable Products
51. Understanding Peanut Flavor: A Current Review
52. Spices, Seasonings, and Essential Oils
53. Flavor of Canola Oil
54. Flavors of Palm Oil
55. Sesame Oil

Index

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