Handbook of Fruit and Vegetable Flavors

"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 reference provides 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)

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 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 Munoz, 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-Zaldivar 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-Leao, and M.A.Z. Coelho 9. Plant Metabolic Pathways and Flavor Biosynthesis 129 Carlos Sanz and Ana G. Perez Part III Fruit Flavors: Analytic Methodology and Chemical Characterizations 157 10. History and Principles of Flavor Analysis 159 F. Gutierrez-Rosales 11. Advanced Analytic Methodology 177 Jean-Luc Le Quere 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 Fruits 231 Jorge A. Pino 15. Apple (Malus x domestica Borkh.) 247 Maria Luisa Lopez Fructuoso and Gemma Echeverria Cortada 16. Citrus Fruits and Oranges 265 L.M.C. Cabral, A. Bravo, M. Freire JR., H.R. Bizzo, and V.M. Matta 17. Flavor in Grapes: Its Characterization and Commercial Applications 279 N.R. Bhat, B.B. Desai, and M.K. Suleiman 18. The Aroma of Wine 303 Juan Cacho and Vicente Ferreira 19. Mango Flavor 319 O.P. Chauhan, P.S. Raju, and A.S. Bawa 20. Passion Fruit 345 Narendra Narain, Nisha Nigam, and Mercia de Sousa Galvao 21. Pineapple (Ananas comosus [L.] Merril) Flavor 391 Marta Montero-Calderon, M. Alejandra Rojas-Grau, and Olga Martin-Belloso 22. The Flavor of Plums 415 E. Gomez-Plaza and C. Ledbetter 23. Strawberry Flavor 431 Ana G. Perez and Carlos Sanz 24. Temperate Fruit Juice Flavors 451 Terri D. Boylston 25. Fruits from Central and South America 463 Jiwan S. Sidhu and Yearul Kabir Part V Flavors of Selected Dried Fruits 485 26. Overview of Flavors and Fruit Dehydration 487 Regina Nabais 27. Flavors of Dried Apples 515 Elena Venir 28. Flavors of Dried Apricots 531 Mustafa Z. OEzel and Fahrettin Goegus 29. Flavors of Dried Bananas 543 Juan Wang, Bing Du, and Gong Ming Yang 30. Volatile Aroma/Flavor Components of Raisins (Dried Grapes) 549 Ron G. Buttery 31. Flavors of Dried Pears 557 Dra enka Komes and Karin Kovacevic Ganic Section B: Vegetable Flavors 573 Part VI Vegetable Flavors: Biology, Chemistry, Physiochemistry, and Biotechnology 573 32. Chemistry and Biochemistry of Some Vegetable Flavors 575 Qayyum Husain 33. Traditional and New Analytical Methodology 627 Emira Mehinagic and Jean-Luc Le Quere 34. Vegetable Flavors from Cell Culture 663 Maria Asuncion Longo and Maria Angeles Sanroman 35. Flavor from Transgenic Vegetables 681 Moustapha Oke and Gopinadhan Paliyath 36. Genetic Engineering of Fruit Flavors 693 Jingyu Lin, Ningning Wang, Vincent P. Pantalone, and Feng Chen 37. Metabolic Factory for Flavors in Fruits and Vegetables 705 Yoko Iijima Part VII Vegetable Commodities 729 38. Avocado (Persea Americana Mill.) Oil 731 Suely P. Freitas, Neusa P. Arruda, Clarice N. Gobbi, and Claudia M. De Resende 39. Cabbage Flavor 741 Theodore J.K. Radovich 40. Carrot Flavor 751 Ahmad Sulaeman and Judy A. Driskell 41. Chili Flavor 775 P.S. Raju, O.P. Chauhan, and A.S. Bawa 42. Corn Flavor 803 Linda Pollak 43. Olive and