Fruit & Vegetable Flavors Handbook from C.H.I.P.S.

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.


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

  1. Cell Culture for Flavor Production
  2. Genetic Engineering of Fruit Flavors
  3. Bioconversion of Flavors
  4. Plant Metabolic Pathways and Flavor Biosynthesis

Part III: Fruit Flavors: Analytic Methodology and Chemical Characterizations

  1. History and Principles of Flavor Analysis
  2. Advanced Analytic Methodology
  3. Extraction and Distillation
  4. Flavor Extraction: Headspace, SDE, or SFE

Part IV: Flavors for Fruit Commodities

  1. Annona Fruits
  2. Apple (Malus × domestica Borkh.)
  3. Citrus Fruits and Oranges
  4. Flavor in Grapes: Its Characterization and Commercial Applications
  5. The Aroma of Wine
  6. Mango Flavor
  7. Passion Fruit
  8. Pineapple (Ananas comosus [L.] Merril) Flavor
  9. The Flavor of Plums
  10. Strawberry Flavor
  11. Temperate Fruit Juice Flavors
  12. Fruits from Central and South America

Part V: Flavors of Selected Dried Fruits

  1. Overview of Flavors and Fruit Dehydration
  2. Flavors of Dried Apples
  3. Flavors of Dried Apricots
  4. Flavors of Dried Bananas
  5. Volatile Aroma/Flavor Components of Raisins (Dried Grapes)
  6. Flavors of Dried Pears

Section B: Vegetable Flavors

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

  1. Chemistry and Biochemistry of Some Vegetable Flavors
  2. Traditional and New Analytical Methodology
  3. Vegetable Flavors from Cell Culture
  4. Flavor from Transgenic Vegetables
  5. Genetic Engineering of Fruit Flavors
  6. Metabolic Factory for Flavors in Fruits and Vegetables

Part VII: Vegetable Commodities

  1. Avocado (Persea Americana Mill.) Oil
  2. Cabbage Flavor
  3. Carrot Flavor
  4. Chili Flavor
  5. Corn Flavor
  6. Olive and Olive Oil
  7. Flavors in Onion: Characterization and Commercial Applications
  8. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy
  9. Mushrooms in the Middle Eastern Diet
  10. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products
  11. Potato Flavor

Part VIII: Other Vegetables and Vegetable Products

  1. Mexican Pickled Jalapeño Pepper
  2. Dried Western Vegetable Products
  3. Understanding Peanut Flavor: A Current Review
  4. Spices, Seasonings, and Essential Oils
  5. Flavor of Canola Oil
  6. Flavors of Palm Oil
  7. Sesame Oil


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Handbook of Fruits and Fruit Processing
edited by Y. H. Hui
2010 • 1,120 pages • $294.00 + shipping
Texas residents please add 6.75 % sales tax

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