Handbook of Fruit and Vegetable Flavors
Y. H. Hui, Feng Chen, Leo M. L. Nollet
John Wiley and Sons, Dec 1, 2010 - Technology & Engineering - 1120 pages
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.
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Plant Metabolic Pathways and Flavor
HistoLy and Principles of Flavor
Advanced Analytic Methodology
Extraction and Distillation
APPLICATION OF EXTRACTION METHODS
FLAV R F RFR
Bioconversion of Flavors
Other editions - View all
3-(methylthio Agric Food Chem alcohols aldehydes analysis analytic Annona apple apricot aroma compounds aroma volatiles banana berries biosynthesis butyl carotenoid characteristic characterization chemical Citrus components composition concentration cultivars dehydration detected distillation dried drying enzymatic enzymes essential oil esters ethyl acetate ethyl butanoate ethyl hexanoate extraction fatty acids flavonoids flavor compounds flavor profile Food Sci formation fresh fruit flavor furaneol gas chromatography gene glycosides grapes green headspace hexyl hexyl acetate hydrodistillation identified important isolated lactones linalool mango flavor metabolism methods molecules monoterpenes octanoate odor orange juice oxidation passion fruit passion fruit juice pathway pear phenolic pineapple plant plum postharvest precursors propanoate pulp ripening sample Sci Food Agric sensory analysis sesquiterpene solid phase solvent species spectrometry SPME storage strawberry studies sugar sweet synthase techniques Technol temperature terpenes terpenoids thermal tomato tropical varieties Vitis vinifera volatile compounds volatile flavor wines yellow passion fruit