Handbook of Fruit and Vegetable Flavors E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 2157

Veröffentlichungsjahr: 2010

Beschreibung

HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today's consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today's food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: * Part I: Biology, Chemistry, and Physiochemistry * Part II: Biotechnology * Part III: Analytic Methodology and Chemical Characterizations * Part IV: Flavors for Fruit Commodities * Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.

Leseprobe

Table of Contents

Cover

Table of Contents

Half title page

Title page

Copyright page

PREFACE

CONTRIBUTORS

LIST OF ABBREVIATIONS

SECTION A: FRUIT FLAVORS

Part I: FRUIT FLAVORS: BIOLOGY, CHEMISTRY, AND PHYSIOCHEMISTRY

CHAPTER 1 Fruits and Fruit Flavor: Classification and Biological Characterization

CLASSIFICATION OF FRUITS

SPECIES, VARIETIES, AND BIOLOGICAL CHARACTERISTIC OF MAJOR FRUITS

FRUIT FLAVOR

VOLATILE COMPOUNDS AND THEIR BIOLOGICAL CHARACTERISTIC OF MAJOR FRUITS

CONCLUDING REMARKS

ACKNOWLEDGMENTS

CHAPTER 2 Physiology and Biochemistry of Fruit Flavors

PRIMARY AND SECONDARY METABOLISM CONNECTIONS

BIOSYNTHETIC PATHWAY OF VOLATILES RESULTING FROM LIPID DEGRADATION

BIOSYNTHESIS PATHWAY OF VOLATILE TERPENES

BIOSYNTHESIS PATHWAY OF VOLATILE AMINO ACIDS DERIVATIVES

GLYCOSYLATION

THE REGULATION OF METABOLIC PATHWAYS

CHAPTER 3 Sensory Evaluation of Fruit and Vegetable Flavors

INTRODUCTION

FLAVOR RELEASE AND PERCEPTION

SENSORY MEASUREMENT OF FLAVOR

CONCLUSIONS

ACKNOWLEDGMENTS

CHAPTER 4 Fermentation and Fruit Flavor Production

BIOTRANSFORMATION PROCESS

DE NOVO SYNTHESIS FOR FRUITY FLAVOR PRODUCTION (TABLE 4.2)

CONCLUSIONS

CHAPTER 5 Environmental Effects on Flavor Changes

INTRODUCTION

CLIMATE

CULTURAL PRACTICES

ORGANIC FRUITS

CULTIVAR AND ROOTSTOCK GENOTYPE

MATURITY

CONCLUSIONS

Part II: FRUIT FLAVORS: BIOTECHNOLOGY

CHAPTER 6 Cell Culture for Flavor Production

INTRODUCTION

CONCLUSION

CHAPTER 7 Genetic Engineering of Fruit Flavors

INTRODUCTION

ENGINEERING FLAVORS IN THE MODEL FRUIT TOMATO

ENGINEERING THE FLAVOR OF STRAWBERRY FRUIT

ENGINEERING FRUIT FLAVOR GENES IN ADDITIONAL ORGANS OTHER THAN IN FRUIT

FUTURE PROSPECTS

ACKNOWLEDGMENTS

CHAPTER 8 Bioconversion of Flavors

INTRODUCTION

LACTONES

ESTERS

TERPENES

CARBONYLS

ACIDS

ALCOHOLS

FINAL CONSIDERATIONS

CHAPTER 9 Plant Metabolic Pathways and Flavor Biosynthesis

INTRODUCTION

FA METABOLISM

AMINO ACID METABOLISM

CARBOHYDRATE METABOLISM

ESTER FORMATION

CONCLUSIONS

Part III: FRUIT FLAVORS: ANALYTIC METHODOLOGY AND CHEMICAL CHARACTERIZATIONS

CHAPTER 10 History and Principles of Flavor Analysis

INTRODUCTION

CHEMICAL COMPOUNDS RESPONSIBLE FOR FOOD FLAVOR: STRUCTURE, PROPERTIES, AND CLASSIFICATION

FLAVOR ANALYSIS

SUMMARY

CHAPTER 11 Advanced Analytic Methodology

INTRODUCTION

SORPTIVE EXTRACTION METHODS

DYNAMIC METHODS IN FLAVOR ANALYSIS

GLOBAL AND FAST ANALYSIS OF FLAVOR

CONCLUSIONS

CHAPTER 12 Extraction and Distillation

EXTRACTION

GENERAL COMMENTS

DISTILLATION

FINAL REMARKS

Part III: Flavor: Analytic Methodology and Chemical Characterizations

CHAPTER 13 Flavor Extraction: Headspace, SDE, or SFE

INTRODUCTION

HS METHODS

SDE

SFE

APPLICATION OF EXTRACTION METHODS AND SAMPLING TECHNIQUES

Part IV: FLAVORS FOR FRUIT COMMODITIES

CHAPTER 14 Annona Fruits

INTRODUCTION

CHERIMOYA

SOURSOP

SUGAR APPLE

CUSTARD APPLE

POND APPLE

WILD SOURSOP

ATEMOYA

WILD CUSTARD APPLE

CONCLUDING REMARKS

CHAPTER 15 Apple (Malus × domestica Borkh.)

INTRODUCTION

COMPONENTS INFLUENCING APPLE FLAVOR

CHANGES IN APPLE FLAVOR PROFILE

SENSORY CHARACTERIZATION OF APPLE FLAVOR

FINAL REMARKS

ACKNOWLEDGMENTS

CHAPTER 16 Citrus Fruits and Oranges

INTRODUCTION

ORANGE AND CITRUS FRUITS

CITRUS FLAVOR

CITRUS JUICE PROCESSING AND AROMA LOSSES

CONCLUSIONS

CHAPTER 17 Flavor in Grapes: Its Characterization and Commercial Applications

INTRODUCTION

BOTANY, CULTIVARS, AND FRUIT CLASSIFICATION IN RELATION TO FLAVOR

WORLD PRODUCTION, IMPORTS, AND EXPORTS

FLAVOR QUALITY IN GRAPES

FLAVOR ANALYSIS

SENSORY EVALUATION OF FLAVOR

FLAVOR APPLICATION IN FOOD PROCESSING

TRANSGENIC AND GENETIC IMPROVEMENTS IN RELATION TO FLAVORS

CONCLUSIONS

CHAPTER 18 The Aroma of Wine

THE ROLE OF THE ODORANTS IN THE AROMA WINE

ACKNOWLEDGMENTS

CHAPTER 19 Mango Flavor

INTRODUCTION

BOTANY

CULTIVATION AND AGRONOMY

SALIENT FEATURES OF MANGO FLAVOR

SRI LANKA MANGOES

FLORIDA MANGOES

AUSTRALIAN MANGOES

AFRICAN MANGOES

VENEZUELAN MANGOES

BRAZILIAN MANGOES

THAILAND MANGOES

CUBAN MANGOES

INDIAN MANGOES

TECHNOLOGIES FOR THE EXTRACTION AND CONCENTRATION OF FRUIT FLAVORS

FLAVOR EXTRACTION TECHNOLOGIES

ANALYTICAL METHODS

CHANGES IN MANGO FLAVOR DURING STORAGE

EFFECTS OF PROCESSING ON MANGO FLAVOR

FLAVOR COMMERCIALIZATION REGULATION

BREEDING AND BIOTECHNOLOGICAL APPROACHES FOR FLAVOR IMPROVEMENTS

MARKETING OF MANGO FLAVORS

CONCLUSIONS

CHAPTER 20 Passion Fruit

INTRODUCTION

FLAVOR CHARACTERISTICS

VOLATILE COMPOUNDS

SUMMARY

ACKNOWLEDGMENT

CHAPTER 21 Pineapple (Ananas comosus [L.] Merril) Flavor

INTRODUCTION

FLAVOR COMPONENTS OF PINEAPPLE

PINEAPPLE FLAVOR PROFILE CHANGES

SENSORY CHARACTERIZATION OF PINEAPPLE FLAVOR

OTHER FLAVOR COMPONENTS

FINAL REMARKS

ACKNOWLEDGMENTS

CHAPTER 22 The Flavor of Plums

THE IMPORTANCE OF PLUM GROWING WORLDWIDE

THE IMPORTANT PLUM SPECIES AND THEIR CHARACTERISTICS

THE FLAVOR OF PLUMS

MAIN COMPOUNDS IDENTIFIED IN THE DIFFERENT PLUM SPECIES

MAJOR AROMA COMPOUNDS IN DIFFERENT PLUM SPECIES

THE FLAVOR OF PLUMCOTS

CHAPTER 23 Strawberry Flavor

INTRODUCTION

STRAWBERRY FLAVOR

CONCLUSION AND PERSPECTIVES

CHAPTER 24 Temperate Fruit Juice Flavors

FLAVOR CHARACTERISTICS OF FRUIT JUICES

FLAVOR COMPOUNDS GENERATED DURING RIPENING

FLAVOR COMPOUNDS GENERATED DURING JUICE PROCESSING

OFF-FLAVOR FORMATION IN FRUIT JUICES

THE FUTURE OF THE FRUIT JUICE INDUSTRY

ACKNOWLEDGMENTS

CHAPTER 25 Fruits from Central and South America

INTRODUCTION

HISTORY AND BACKGROUND OF FLAVOR

ANALYTIC METHODOLOGY OF FRUIT FLAVORS

FRUIT FLAVOR IN PROCESSED FOOD PRODUCTS

FLAVOR VARIETAL STUDIES

FLAVOR FORMATION IN FRUITS

BIOGENESIS OF FRUIT FLAVOR

BIOSYNTHESIS OF FRUIT FLAVOR—LACTONES

FACTORS AFFECTING THE DEVELOPMENT OF FLAVOR

AVOCADO

PINEAPPLE

PAPAYA

PASSION FRUIT

CONCLUSIONS

Part V: FLAVORS OF SELECTED DRIED FRUITS

CHAPTER 26 Overview of Flavors and Fruit Dehydration

INTRODUCTION

OVERVIEW OF DRYING PROCESSES

OVERVIEW OF FUNDAMENTALS OF FRUIT DRYING PROCESSES

GENERAL OBSERVATIONS ABOUT DRIED FRUITS

FLAVORS

RECOMMENDED PRETREATMENTS FOR DRYING FRUITS

OVERVIEW OF DRYING PROCESSES AND EQUIPMENT

REHYDRATION

THE FUTURE OF DRIED FRUITS

ACKNOWLEDGMENTS

CHAPTER 27 Flavors of Dried Apples

DEHYDRATED APPLE PRODUCTS

APPLE FLAVORS IN RELATION TO DEHYDRATION PROCESSES

AROMA RETENTION AND RELEASE IN APPLE DRYING

ACKNOWLEDGMENT

CHAPTER 28 Flavors of Dried Apricots

INTRODUCTION

EFFECT OF DRYING ON APRICOTS

ANALYSIS METHODS OF APRICOT FLAVORS

THE VOLATILE FLAVOR COMPOUNDS OF DRIED APRICOTS

ACKNOWLEDGMENTS

CHAPTER 29 Flavors of Dried Bananas

INTRODUCTION

IDENTIFICATION METHODS FOR BANANA VOLATILES

AROMA OF DRIED BANANA

CONCLUSION AND DISCUSSION

ACKNOWLEDGMENT

CHAPTER 30 Volatile Aroma/Flavor Components of Raisins (Dried Grapes)

INTRODUCTION

ATTEMPTS TO OBTAIN COMPREHENSIVE ANALYSES OF AROMA/FLAVOR VOLATILES

COMPARISON WITH GRAPE VOLATILES

POSSIBLE ORIGINS OF AROMA/FLAVOR VOLATILES

CONCLUSIONS

CHAPTER 31 Flavors of Dried Pears

INTRODUCTION

PEAR FLAVOR COMPOSITION

DRYING CHARACTERISTICS

DRIED PEAR FLAVOR COMPOSITION

ACKNOWLEDGMENTS

Part VI: VEGETABLE FLAVORS: BIOLOGY, CHEMISTRY, PHYSIOCHEMISTRY, AND BIOTECHNOLOGY

SECTION B: VEGETABLE FLAVORS

CHAPTER 32 Chemistry and Biochemistry of Some Vegetable Flavors

CAROTENOID CHEMISTRY, BIOCHEMISTRY, BIOAVAILABILITY, AND THEIR GENETIC MANIPULATION

CHEMISTRY AND BIOCHEMISTRY (PATHWAYS) OF PHENOLIC COMPOUNDS IN VEGETABLES

VEGETABLE AROMA

CHAPTER 33 Traditional and New Analytical Methodology

INTRODUCTION

CHARACTERIZATION OF AROMA (VOLATILES)

DYNAMIC METHODS IN FLAVOR ANALYSIS

GLOBAL AND FAST ASSESSMENT OF FLAVOR

CHAPTER 34 Vegetable Flavors from Cell Culture

INTRODUCTION

PLANT CELL CULTURES

MICROBIAL CULTURES

SOLID-STATE FERMENTATION (SSF)

CONCLUSIONS

CHAPTER 35 Flavor from Transgenic Vegetables

INTRODUCTION

TRANSGENIC VEGETABLES—DEFINITION

RESEARCH TRENDS IN TRANSGENIC VEGETABLE CROPS

TRANSGENIC VEGETABLES AND NUTRITION

IMPROVEMENT OF AROMA

METABOLIC ENGINEERING OF THE TERPENOID PATHWAY

CONCLUSIONS

CHAPTER 36 Genetic Engineering of Fruit Flavors

INTRODUCTION

CHEMISTRY AND BIOCHEMISTRY OF FRUIT FLAVORS

REGULATION OF FLAVOR BIOGENESIS

GENETIC ENGINEERING OF FRUIT FLAVORS: CASE STUDIES

CONSIDERATIONS FOR FUTURE STUDIES

ACKNOWLEDGMENTS

CHAPTER 37 Metabolic Factory for Flavors in Fruits and Vegetables

INTRODUCTION

METABOLIC ENGINEERING FOR AROMA COMPOUNDS

CONCLUSION AND PERSPECTIVE

Part VII: VEGETABLE COMMODITIES

CHAPTER 38 Avocado (Persea Americana Mill.) Oil

INTRODUCTION

FORMATION AND COMPOSITION OF VOLATILE FRACTION

ANALYTICAL IDENTIFICATION OF VOLATILE ORGANIC COMPOUNDS (VOCs)

VOLATILE COMPOUNDS IN AVOCADO PULP OIL

FINAL CONSIDERATIONS

CHAPTER 39 Cabbage Flavor

INTRODUCTION

DESCRIPTORS AND COMPONENTS OF CABBAGE FLAVOR

FACTORS AFFECTING CABBAGE FLAVOR

CHAPTER 40 Carrot Flavor

INTRODUCTION

THE UNIQUENESS OF CARROT FLAVOR

CHEMICAL COMPOSITION OF CARROT AND ITS RELATIONSHIP WITH CARROT FLAVOR

FLAVOR FROM CARROT SEEDS

EFFECT OF HANDLING AND PROCESSING ON CARROT FLAVOR COMPONENT

CHAPTER 41 Chili Flavor

INTRODUCTION

BIOLOGY AND CLASSIFICATION

CULTIVATION AND CLIMATE

HISTORY

DISEASES

CHILI FLAVOR

CHILIS (PEPPERONI)

BIOSYNTHESIS

EXTRACTION

EXTRACTION METHODOLOGIES

SALIENT FEATURES OF CO2 EXTRACTION

QUANTIFICATION OF PUNGENCY

ANALYTICAL METHODOLOGIES

LIMITATIONS OF SUBJECTIVE METHODS

OBJECTIVE METHODS

METHODS BASED ON SEPARATION

QUALITY OF CHILI FLAVORS

U.S. STANDARDS FOR OLEORESIN CAPSICUM (AFRICAN CHILIES) (EOA NO. 244)

FOOD APPLICATIONS

ADVANTAGES OF CAPSICUM OLEORESINS

USE OF CHILI FLAVORS IN VARIOUS ETHNIC FOOD PREPARATIONS

SAFETY OF CHILI FLAVORS

GENETICALLY MODIFIED CHILI

CONCLUSION

CHAPTER 42 Corn Flavor

INTRODUCTION

PROCESSED CORN PRODUCTS

SPECIALTY CORN

CONCLUSION

CHAPTER 43 Olive and Olive Oil

INTRODUCTION

CHEMICAL COMPOUNDS RESPONSIBLE FOR VOO FLAVOR

OLIVE OIL FLAVOR ANALYSIS

SENSORY ASSESSMENT OF VOO FLAVOR

RELATIONSHIP BETWEEN SENSORY PERCEPTION AND CHEMICAL COMPOSITION

FLAVOR COMPOUNDS IN OLIVE OIL TRACEABILITY

CHAPTER 44 Flavors in Onion: Characterization and Commercial Applications

INTRODUCTION

BIOLOGY AND CLASSIFICATION OF ONION

GROWTH AND DEVELOPMENT

PRODUCTION, IMPORTS, AND EXPORTS

HISTORY AND BACKGROUND OF ONION FLAVOR

FLAVOR VOLATILES

FLAVOR PROFILES IN ONIONS

BIOSYNTHESIS OF FLAVOR PRECURSORS

FLAVOR ANALYSIS

SENSORY EVALUATION OF ONION FLAVOR

FACTORS INFLUENCING FLAVOR INTENSITY

FLAVOR APPLICATION IN PROCESSING

TRANSGENIC AND GENETIC ENGINEERING FOR FLAVOR IN ONION

CONCLUSIONS

CHAPTER 45 Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy

BIOLOGICAL CLASSIFICATION OF ONION

ONION PRODUCTION AND TRADE IN THE MIDDLE EASTERN COUNTRIES

VOLATILE AND NONVOLATILE FLAVOR COMPOUNDS OF ONION

TRANSGENICITY AND GENETIC STUDIES FOR ONION

CONCLUSIONS

DEDICATION

CHAPTER 46 Mushrooms in the Middle Eastern Diet

INTRODUCTION

BIOLOGICAL CLASSIFICATION OF MUSHROOMS

MUSHROOM PRODUCTION AND TRADE IN THE MIDDLE EASTERN COUNTRIES

HISTORY OF MUSHROOM FLAVOR STUDIES

VOLATILE AND NONVOLATILE FLAVOR COMPOUND PROFILES

MUSHROOM FLAVOR ANALYTICAL METHODOLOGY

SENSORY EVALUATION OF MUSHROOMS

MUSHROOM FLAVOR IN PROCESSED FOODS

NUTRITIVE VALUE OF MUSHROOMS

TRANSGENICITY AND GENETIC ENGINEERING FOR MUSHROOM PRODUCTION

CONCLUSIONS

CHAPTER 47 Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products

INTRODUCTION

CAPSAICINOIDS

AROMA

CHAPTER 48 Potato Flavor

INTRODUCTION

TASTE

AROMA

TEXTURE

EFFECT OF PRODUCTION ENVIRONMENT ON FLAVOR

EFFECT OF STORAGE ENVIRONMENT ON FLAVOR

CONCLUSIONS

Part VIII: OTHER VEGETABLES AND VEGETABLE PRODUCTS

CHAPTER 49 Mexican Pickled Jalapeño Pepper

INTRODUCTION

PEPPER PUNGENCY

FERMENTATION AND PICKLING OF THE JALAPEÑO PEPPER

PROCESSING EFFECTS ON THE FLAVOR OF JALAPEÑO PEPPERS

FINAL COMMENTS

ACKNOWLEDGMENTS

CHAPTER 50 Dried Western Vegetable Products

DRYING VEGETABLES

NUTRITIONAL VALUES OF DRIED VEGETABLES

USING DRIED VEGETABLES

DRIED VEGETABLES

HERBS

MUSHROOMS

CHAPTER 51 Understanding Peanut Flavor: A Current Review

INTRODUCTION

FLAVOR ISOLATION TECHNIQUES

INSTRUMENTAL ANALYSIS

CORRELATING SENSORY AND INSTRUMENTAL ANALYSIS

FORMATION OF VOLATILE COMPOUNDS

PEANUT COMPOSITION AND FLAVOR PRECURSORS

VOLATILE COMPOSITION OF ROASTED PEANUTS

ACTIVE AROMA COMPOUNDS AND SENSORY PERCEPTION

PYRAZINES AND ROASTED PEANUT FLAVOR

THEORIES FOR PYRAZINE FORMATION

LIPID OXIDATION AND OFF-FLAVORS

PEANUT STORAGE AND FLAVOR FADE

CONCLUSIONS AND AREAS FOR FUTURE RESEARCH

CHAPTER 52 Spices, Seasonings, and Essential Oils

INTRODUCTION

GENERAL COMMENTS

FINAL REMARKS

CHAPTER 53 Flavor of Canola Oil

INTRODUCTION

CHEMICAL COMPOSITION OF CANOLA OIL AND OTHER RELATED OILS

FLAVOR STABILITY OF CANOLA OIL

THE ROLE OF CANOLA OIL DURING FRYING EVENTS

FLAVOR OF CANOLA OIL: SENSORY TECHNIQUES

SUMMARY

CHAPTER 54 Flavors of Palm Oil

SYNTHESIS OF OIL IN PALM FRUITS

PROCESSING OF OIL FROM PALM FRUITS

PALM OIL COMPOSITION

FLAVOR OF PALM OIL

ACKNOWLEDGMENTS

CHAPTER 55 Sesame Oil

INTRODUCTION

ANALYTICAL IDENTIFICATION OF VOLATILE ORGANIC COMPOUNDS (VOCs)

FINAL CONSIDERATIONS

Index

HANDBOOK OF FRUIT AND VEGETABLE FLAVORS

Copyright © 2010 by John Wiley & Sons, Inc. All rights reserved

Published by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, [phone], fax [phone], or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, [phone], fax [phone], or online at www.wiley.com/go/permission.

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Library of Congress Cataloging-in-Publication Data:

Handbook of fruit and vegetable flavors edited by Y.H. Hui.

p. cm.

 Summary: “Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. 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. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.” – Provided by publisher.

 Summary: “This book provides a comprehensive reference on the flavor science and technology of fruits and vegetables, spices, and oils. Beginning with an introduction on the specific flavors and their commercialization, the book then details the technical aspects including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. Regulatory considerations are discussed in relation to sanitation and safety in a flavor manufacturing establishment” – Provided by publisher.

 ISBN 978-0-470-22721-3 (hardback)

 eISBN 978-1-118-03185-8(ebk)

 1. Fruit–Flavor and odor–Handbooks, manuals, etc. 2. Vegetables–Flavor and odor–Handbooks, manuals, etc. 3. Oils and fats–Flavor and odor–Handbooks, manuals, etc. 4. Food–Sensory evaluation–Handbooks, manuals, etc. I. Hui, Y. H. (Yiu H.)

 TP440.H357 2010

 664′.5–dc22

2010016633

PREFACE

For the last 50 years, our knowledge of the science and technology of food flavors has increased tremendously. To distribute the information, publishers have released many professional reference books on the subject. In general, most of the books have some discussion on the flavors of fruits and vegetables, though several of them specifically address these two important groups of food commodities. Information on the flavors of fruits and vegetables is essential to the work of government, academia, and industry. This book is an updated reference treatise on the flavors of fruits and vegetables. It includes 55 chapters, with 31 on the flavor of fruits and 24 on that of vegetables, covering the following topics:

biology, chemistry, and biochemistrybiotechnology and genetic engineeringanalytical methodologyprocessing technologyfresh and processed commoditiesproducts derived from processed fruits and vegetablesregulatory consideration

There are several professional books on the subject matter and the preference for any particular one depends on the needs of the users. Although many topics are included in this volume, we do not claim that the coverage is comprehensive.

This work is the result of the combined efforts of more than 70 individuals from industry, government and academia worldwide. They represent the expertise of professionals from 18 countries including Belgium, Brazil, China, Canada, Croatia, Cuba, France, India, Indonesia, Israel, Italy, Japan, Kuwait, Malaysia, Mexico, Portugal, Spain, Turkey, and the United States. The editorial team consists of 12 established experts in the flavors or processing of fruits and vegetables. Each contributor or editor was responsible for researching and reviewing subjects of immense depth, breadth, and complexity. Care and attention were paramount to ensure technical accuracy for each topic. In sum, this volume is unique in many respects. It is our sincere hope and belief that it will serve as an essential reference on the flavors of major plant foods.

We wish to thank all the contributors for sharing their expertise throughout our journey. We also thank the reviewers for giving their valuable comments leading to improvements in the contents of each chapter. In addition, we thank members of the production team at John Wiley and Sons for their time, effort, advice, and expertise. All these professionals are the ones who made this book possible. You are the best judge of the quality of their work and we trust that you will benefit from the fruits of their labor.

Y. H. HUI

F. Chen

L. M. L. Nollet

R. P. F. Guiné

J. L. Le Quéré

O. Martín-Belloso

M. I. Mínguez-Mosquera

G. Paliyath

F. L. P. Pessoa

J. S. Sidhu

N. Sinha

P. Stanfield

CONTRIBUTORS

Nese B. Agkul, Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey

Asaph Aharoni, Department of Plant Sciences, Weizmann Institute of Science, Rehovot, Israel

P.F.F. Amaral, Departamento de Engenharia Bioquímica, Escola de Química/UFRJ, Rio de Janeiro, Brazil

Ramón Aparicio, Instituto de la Grasa, Padre García Tejero, Seville, Spain

Abd. Azis Ariffin, Malaysian Palm Oil Board, Kuala Lumpur, Malaysia

Neusa P. Arruda, Instituto Federal do Rio de Janeiro, Rio de Janeiro, Brazil

Pervin Basaran, Department of Food Engineering, Suleyman Demirel University, Cunur, Isparta, Turkey

A.S. Bawa, Defence Food Research Laboratory, Siddarthanagar, Mysore, India

Sara Bayarri, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Burjassot, Valencia, Spain

N.R. Bhat, Aridland Agriculture and Greenery Department, Food Resources and Marine Sciences Division, Kuwait Institute for Scientific Research, Safat, Kuwait

H.R. Bizzo, Embrapa Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brazil

Terri D. Boylston, Department Food Science & Human Nutrition, Iowa State University, Ames, IA

A. Bravo, Curso de Pós-graduação em Ciência de Alimentos, Instituto de Química/UFRJ, Rio de Janeiro, Brazil

Ron G. Buttery, U.S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, CA

L.M.C. Cabral, Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil

Juan Cacho, Laboratory for Flavor Analysis and Enology, Aragon Institute of Engineering Research, Analytical Chemistry Department, Faculty of Sciences, University of Zaragoza, Zaragoza, Spain

O.P. Chauhan, Defence Food Research Laboratory, Siddarthanagar, Mysore, India

Feng Chen, Department of Plant Sciences, University of Tennessee, Knoxville, TN

Gerson L.V. Coelho, Departamento de Engenharia Química, Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil

M.A.Z. Coelho, Departamento de Engenharia Bioquímica, Escola de Química/UFRJ, Rio de Janeiro, Brazil

Gemma Echeverría Cortada, Postharvest Department, IRTA, Lleida, Spain

Elvira Costell, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Burjassot, Valencia, Spain

Cláudia M. de Resende, Universidade Federal do Rio de Janeiro, Instituto de Química, Rio de Janeiro, Brazil

B.B. Desai, Aridland Agriculture and Greenery Department, Food Resources and Marine Sciences Division, Kuwait Institute for Scientific Research, Safat, Kuwait

Mércia de Sousa Galvão, Laboratório de Análise de Flavor, Núcleo de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal do Sergipe, São Cristóvão-SE, Brazil

Lidia Dorantes-Alvarez, Escuela Nacional de Ciencias Biológicas-IPN, Departa­mento de Graduados en Alimentos, Carpio y Plan de Ayala, Mexico, D.F.

M.A. Drake, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC

Judy A. Driskell, Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University (IPB), Indonesia; and Department of Nutrition and Health Sciences, University of Nebraska–Lincoln, Lincoln, NE

Bing Du, College of Food Science, South China Agricultural University, Guangzhou, China

Elisabet Fernández-García, Grupo de Química y Bioquímica de Pigmentos, Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Seville, Spain

Vicente Ferreira, Laboratory for Flavor Analysis and Enology, Aragon Institute of Engineering Research, Analytical Chemistry Department, Faculty of Sciences, University of Zaragoza, Zaragoza, Spain

Luciana Francisco Fleuri, Lab. de Bioquimica de Alimentos, DCA-FEA-UNICAMP, Campina SP, Brazil

M. Freire, Jr., Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil

Suely P. Freitas, Universidade Federal do Rio de Janeiro, Escola de Química, Rio de Janeiro, Brazil

Maria Luisa López Fructuoso, Department of Food Technology, University of Lleida, Lleida, Spain

Karin Kovaevi´ Gani, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Raquel García-Barrientos, Universidad Autónoma Metropolitana—Unidad Iztapalapa, Mexico, D.F.

Diego Luis García-González, Instituto de la Grasa, Padre García Tejero, Seville, Spain

Clarice N. Gobbi, Universidade Federal do Rio de Janeiro, Escola de Química, Rio de Janeiro, Brazil

Fahrettin Göü, The University of Pamukkale, Faculty of Science & Arts, Chemistry Department, Denizli, Turkey

E. Gómez-Plaza, Food Science and Technology Department, University of Murcia, Murcia, Spain

F. Gutiérrez-Rosales, Instituto de la Grasa (CSIC), Seville, Spain

Qayyum Husain, Department of Biochemistry, Faculty of Life Sciences, A.M.U. Aligarh, India

Yoko Iijima, Kazusa DNA Research Institute, Kisarazu, Japan

Shelley H. Jansky, USDA-ARS and Department of Horticulture, University of Wisconsin-Madison, Madison, WI

María Eugenia Jaramillo-Flores, Escuela Nacional de Ciencias Biológicas-IPN, Departamento de Graduados en Alimentos, Carpio y Plan de Ayala, Mexico, D.F.

Yueming Jiang, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China

Yearul Kabir, Department of Biochemistry and Molecular Biology, University of Dhaka, Dhaka, Bangladesh

Draženka Komes, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Ainie Kuntom, Malaysian Palm Oil Board, Kuala Lumpur, Malaysia

C. Ledbetter, Crop Diseases, Pests & Genetics Research Unit, USDA, ARS, Parlier, CA

Jean-Luc Le Quéré, Institut National de la Recherche Agronomique (INRA), UMR 1129 Flavor, Vision and Consumer Behavior (FLAVIC), Dijon, France

Efraim Lewinsohn, Newe Yaar Research Center, Agricultural Research Organization, Ramat Yishay, Israel

Jingyu Lin, Department of Plant Sciences, University of Tennessee, Knoxville, TN

María Asunción Longo, Department of Chemical Engineering, University of Vigo, Campus Universitario As Lagoas, Marcosende, Vigo, Spain

Gabriela Alves Macedo, Lab. de Bioquimica de Alimentos, DCA-FEA-UNICAMP, Campina SP, Brazil

Juliana Alves Macedo, Lab. de Bioquimica de Alimentos, DCA-FEA-UNICAMP, Campina SP, Brazil

Olga Martín-Belloso, Department of Food Technology, University of Lleida, Lleida, Spain

Silvana Martini, Department of Nutrition and Food Sciences, Utah State University, Logan, UT

V.M. Matta, Embrapa Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brazil

Adriane B.P. Medeiros, Divisão de Engenharia de Bioprocessos and Biotecnologia, Departamento de Engenharia Química, Universidade Federal do Paraná, Curitiba, PR, Brazil

Emira Mehinagic, Groupe ESA, Laboratory GRAPPE, Angers, France

Marisa F. Mendes, Laboratório de Termodinêmica Aplicada/Departamento de Engenharia Química, Universidade Federal Rural do Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil

Marta Montero-Calderón, Department of Food Technology, University of Lleida, Lleida, Spain

María Teresa Morales, Facultad de Farmacia, Universidad de Sevilla, Seville, Spain

Cristina Muñoz, Departamento de Biología Molecular y Bioquímica, Universidad de Málaga, Málaga, Spain

Regina Nabais, CERNAS—Centro de Recursos Naturais, Ambiente e Sociedade, Escola Superior Agrária de Coimbra, Instituto Politécnico de Coimbra, Bencanta, Coimbra, Portugal

Narendra Narain, Laboratório de Análise de Flavor, Núcleo de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal do Sergipe, São Cristóvão-SE, Brazil

E.R.D. Neta, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC

Nisha Nigam, Department of Chemistry, R.D. National College, Bandra-West, Mumbai, India

Leo Nollet, University College Ghent, Member of Ghent University Association, Faculty of Applied Engineering Sciences, Ghent, Belgium

Moustapha Oke, Ontario Ministry of Agriculture, Food and Rural Affairs, Guelph, Ontario, Canada

Sonia Osorio, Departamento de Biología Molecular y Bioquímica, Universidad de Málaga, Málaga, Spain

Mustafa Z. Özel, The University of Pamukkale, Faculty of Science & Arts, Chemistry Department, Denizli, Turkey

Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada

Vincent R. Pantalone, Department of Plant Sciences, University of Tennessee, Knoxville, TN

Clara Pelayo-Zaldívar, Food Sciences, Department of Biotechnology, Universidad Autónoma Metropolitana-Iztapalapa, Mexico

Ana G. Pérez, Department of Physiology and Technology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain

Antonio Pérez-Gálvez, Grupo de Química y Bioquímica de Pigmentos, Departa­mento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Seville, Spain

Fernando L.P. Pessoa, GIPQ/DEQ/EQ/UFRJ, CT, Rio de Janeiro, Brazil

Jorge A. Pino, Instituto de Investigaciones para la Industria Alimentaria, Havana, Cuba

Linda Pollak, USDA-ARS Corn Insects and Crop Genetics Research Unit, Ames, IA

Eduardo M. Queiroz, Departamento de Engenharia Química, Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil

Theodore J.K. Radovich, Department of Tropical Plant and Soil Sciences, University of Hawai’i at Mnoa, Honolulu, HI

P.S. Raju, Defence Food Research Laboratory, Siddarthanagar, Mysore, India

M.H.M. Rocha-Leão, Departamento de Engenharia Bioquímica, Escola de Química/UFRJ, Rio de Janeiro, Brazil

M. Alejandra Rojas-Graü, Department of Food Technology, University of Lleida, Lleida, Spain

Suzan C. Rossi, Divisão de Engenharia de Bioprocessos & Biotecnologia, Departamento de Engenharia Química, Universidade Federal do Paraná, Curitiba, PR, Brazil

T.H. Sanders, United States Department of Agriculture, Agricultural Research Service, Market Quality and Handling Research Unit, Raleigh, NC

María Angeles Sanromán, Department of Chemical Engineering, University of Vigo, Campus Universitario As Lagoas, Marcosende, Vigo, Spain

Carlos Sanz, Department of Physiology and Technology of Plant Products, Instituto de la Grasa, CSIC, Seville, Spain

Jiwan S. Sidhu, Department of Family Sciences, College for Women, Kuwait University, Safat, Kuwait

Carlos R. Soccol, Divisão de Engenharia de Bioprocessos & Biotecnologia, Departamento de Engenharia Química,Universidade Federal do Paraná, Curitiba, PR, Brazil

Jun Song, Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, Nova Scotia, Canada

Ahmad Sulaeman, Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University (IPB), Indonesia; and Department of Nutrition and Health Sciences, University of Nebraska–Lincoln, Lincoln, NE

M.K. Suleiman, Aridland Agriculture and Greenery Department, Food Resources and Marine Sciences Division, Kuwait Institute for Scientific Research, Safat, Kuwait

Victoriano Valpuesta, Departamento de Biología Molecular y Bioquímica, Universidad de Málaga, Málaga, Spain

Elena Venir, Department of Food Science, University of Udine, Udine, Italy

Silvio A.B. Vieira de Melo, Programa de Engenharia Industrial, Escola Politécnica, Universidade Federal da Bahia, Salvador-BA, Brazil

Juan Wang, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China; and College of Food Science, South China Agricultural University, Guangzhou, China

Ningning Wang, College of Life Sciences, Nankai University, Tianjin, China

Jorge Welti-Chanes, Instituto Tecnológico y de Estudios Superiores de Monterrey—Campus Monterrey, Mexico, D.F.

Gong Ming Yang, College of Food Science, South China Agricultural University, Guangzhou, China

LIST OF ABBREVIATIONS

LIST OF ABBREVIATIONS

AECA

aroma extract concentration analysis

AEDA

aroma extraction dilution analysis

APCI-MS

atmospheric pressure chemical ionization–mass spectrometry

DAD

diode array detection

DSA

descriptive sensory analysis

GC

gas chromatography

GC-FTIR

gas chromatography–Fourier transform infrared spectroscopy

GC-MS

gas chromatography–mass spectrometry

GC-O

gas chromatography–olfactometry

HPLC

high-performance liquid chromatography

HPLC-DAD

high-performance liquid chromatography diode array detection

HPLC-DAD-MS/MS-ESI

high-performance liquid chromatography–diode array detection–mass spectrometry/mass spectrometry–electrospray ionization

HRGC

high-resolution gas chromatography

HRGC-MS

high-resolution gas chromatography–mass spectrometry

HS

headspace

HSE

headspace extraction

HSSE

headspace sorptive extraction

LC

liquid chromatography

LLE

liquid-liquid extraction

OPLC

optimum performance laminar chromatography

PTR-MS

proton transfer reaction mass spectrometry

SBSE

stir bar sorptive extraction

SDE

simultaneous distillation-extraction

SDEV

simultaneous distillation-extraction under vacuum

SFC

supercritical fluid chromatography

SFE

supercritical fluid extraction

SPE

solid phase extraction

SPME

solid phase microextraction

SPME-GC

solid phase microextraction–gas chromatography

SPME-GC-MS

solid phase microextraction–gas chromatography–mass spectrometry

SSF

solid-state fermentation

TD-GC–MS

thermal desorption–gas chromatography–mass spectrometry

TLC

thin-layer chromatography

UAE

ultrasound-assisted extraction

VHS

vacuum headspace

SECTION A: FRUIT FLAVORS

Part I: FRUIT FLAVORS: BIOLOGY, CHEMISTRY, AND PHYSIOCHEMISTRY

CHAPTER 1

YUEMING JIANG1 and JUN SONG2

1Chinese Academy of Sciences

2Atlantic Food and Horticulture Research Centre

1. Fruits and Fruit Flavor: Classification 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

Fruit has always been a part of the human diet and is an important nutritional source, with high water content (70−85%) and a relatively high amount of carbohydrates but low contents of fat (less than 0.5%) and protein (<3.5%). It usually contains many useful vitamins as well as minerals, dietary fiber, and antioxidants (Goff and Klee 2006; Knee 2002). From 2002 to 2007, there has been a steady increase in fruit production with 2.67% each year, partly in response to population growth and living standard improvement in most countries and effective encouragement by government health agencies of fruit consumption. In 2007, a total amount of 318.6 million tons of fruit was produced in the world, which is equivalent to 48.2 kg per capita of production and a fruit consumption of 12 kg per capita (Euromonitor 2008; ).