Handbook of Fruit and Vegetable Flavors

PREFACE. CONTRIBUTORS. LIST OF ABBREVIATIONS. SECTION A: FRUIT FLAVORS. PART I: FRUIT FLAVORS: BIOLOGY, CHEMISTRY, AND PHYSIOCHEMISTRY. 1. Fruits and Fruit Flavor: Classifi cation and Biological Characterization ( Yueming Jiang and Jun Song ). 2. Physiology and Biochemistry of Fruit Flavors ( Sonia Osorio, Cristina Munoz, and Victoriano Valpuesta ). 3. Sensory Evaluation of Fruit and Vegetable Flavors ( Sara Bayarri and Elvira Costell ). 4. Fermentation and Fruit Flavor Production ( Gabriela Alves Macedo, Juliana Alves Macedo, and Luciana Francisco Fleuri ). 5. Environmental Effects on Flavor Changes ( Clara Pelayo-Zaldivar ). PART II: FRUIT FLAVORS: BIOTECHNOLOGY. 6. Cell Culture for Flavor Production ( Adriane B.P. Medeiros, Suzan C. Rossi, and Carlos R. Soccol ). 7. Genetic Engineering of Fruit Flavors ( Asaph Aharoni and Efraim Lewinsohn ). 8. Bioconversion of Flavors ( P.F.F. Amaral, M.H.M. Rocha-Leao, and M.A.Z. Coelho ). 9. Plant Metabolic Pathways and Flavor Biosynthesis ( Carlos Sanz and Ana G. Perez ). PART III: FRUIT FLAVORS: ANALYTIC METHODOLOGY AND CHEMICAL CHARACTERIZATIONS. 10. History and Principles of Flavor Analysis ( F. Gutierrez-Rosales ). 11. Advanced Analytic Methodology ( Jean-Luc Le Quere ). 12. Extraction and Distillation ( Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, and Silvio A.B. Vieira De Melo ). 13. Flavor Extraction: Headspace, SDE, or SFE ( Gerson L.V. Coelho, Marisa F. Mendes, and Fernando L.P. Pessoa ). PART IV: FLAVORS FOR FRUIT COMMODITIES. 14. Annona Fruits ( Jorge A. Pino ). 15. Apple ( Malus x domestica Borkh.) ( Maria Luisa Lopez Fructuoso and Gemma Echeverria Cortada ). 16. Citrus Fruits and Oranges ( 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 ( N.R. Bhat, B.B. Desai, and M.K. Suleiman ). 18. The Aroma of Wine ( Juan Cacho and Vicente Ferreira ). 19. Mango Flavor ( O.P. Chauhan, P.S. Raju, and A.S. Bawa ). 20. Passion Fruit ( Narendra Narain, Nisha Nigam, and Mercia de Sousa Galvao ). 21. Pineapple ( Ananas comosus [L.] Merril) Flavor ( Marta Montero-Calderon, M. Alejandra Rojas-Grau, and Olga Martin-Belloso ). 22. The Flavor of Plums ( E. Gomez-Plaza and C. Ledbetter ). 23. Strawberry Flavor ( Ana G. Perez and Carlos Sanz ). 24. Temperate Fruit Juice Flavors ( Terri D. Boylston ). 25. Fruits from Central and South America ( Jiwan S. Sidhu and Yearul Kabir ). PART V: FLAVORS OF SELECTED DRIED FRUITS. 26. Overview of Flavors and Fruit Dehydration ( Regina Nabais ). 27. Flavors of Dried Apples ( Elena Venir ). 28. Flavors of Dried Apricots ( Mustafa Z. Ozel and Fahrettin Gog us ). 29. Flavors of Dried Bananas ( Juan Wang, Bing Du, and Gong Ming Yang ). 30. Volatile Aroma/Flavor Components of Raisins (Dried Grapes) ( Ron G. Buttery ). 31. Flavors of Dried Pears ( Drazenka Komes and Karin Kovac evic Ganic ). SECTION B: VEGETABLE FLAVORS. PART VI VEGETABLE FLAVORS: BIOLOGY, CHEMISTRY, PHYSIOCHEMISTRY, AND BIOTECHNOLOGY. 32. Chemistry and Biochemistry of Some Vegetable Flavors ( Qayyum Husain ). 33. Traditional and New Analytical Methodology ( Emira Mehinagic and Jean-Luc Le Quere ) 34. Vegetable Flavors from Cell Culture ( Maria Asuncion Longo and Maria Angeles Sanroman ). 35. Flavor from Transgenic Vegetables ( Moustapha Oke and Gopinadhan Paliyath ). 36. Genetic Engineering of Fruit Flavors ( Jingyu Lin, Ningning Wang, Vincent P. Pantalone, and Feng Chen ). 37. Metabolic Factory for Flavors in Fruits and Vegetables ( Yoko Iijima ). PART VII: VEGETABLE COMMODITIES. 38. Avocado ( Persea Americana Mill.) Oil ( Suely P. Freitas, Neusa P. Arruda, Clarice N. Gobbi, and Claudia M. De Resende ). 39. Cabbage Flavor ( Theodore J.K. Radovich ). 40. Carrot Flavor ( Ahmad Sulaeman and Judy A. Driskell ). 41. Chili Flavor ( P.S. Raju, O.P. Chauhan, and A.S. Bawa ). 42. Corn Flavor ( Linda Pollak ). 43. Olive and Olive Oil ( Diego Luis Garcia-Gonzalez, Maria Teresa Morales, and Ramon Aparicio ). 44. Flavors in Onion: Characterization and Commercial Applications ( N.R. Bhat, B.B. Desai, and M.K. Suleiman ). 45. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy ( Pervin Basaran and Nese-Basaran-Akgul ). 46. Mushrooms in the Middle Eastern Diet ( Nese B. Akgul, Pervin Basaran, and Jiwan S. Sidhu ). 47. Flavoring Compounds in Red Pepper Fruits ( Capsicum genus) and Processed Products ( Elisabet Fernandez-Garcia and Antonio Perez-Galvez ). 48. Potato Flavor ( Shelley H. Jansky ). PART VIII: OTHER VEGETABLES AND VEGETABLE PRODUCTS. 49. Mexican Pickled Jalapeno Pepper ( Maria Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez,Raquel Garcia-Barrientos, and Jorge Welti-Chanes ). 50. Dried Western Vegetable Products ( Leo Nollet ). 51. Understanding Peanut Flavor: A Current Review ( E.R. Neta, T. Sanders, and M.A. Drake ). 52. Spices, Seasonings, and Essential Oils ( Marisa F. Mendes and Fernando L.P. Pessoa ). 53. Flavor of Canola Oil ( Silvana Martini ). 54. Flavors of Palm Oil ( Ainie Kuntom and Abd. Azis Ariffin ). 55. Sesame Oil ( Neusa P. Arruda, Claudia M. de Resende, and Suely P. Freitas ). INDEX.