{"product_id":"biotechnology-in-flavor-production-9781118354063","title":"Biotechnology in Flavor Production","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThroughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eContributors xi\u003c\/p\u003e \u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 The flavor of citrus fruit 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRon Porat, Sophie Deterre, Pierre Giampaoli and Anne Plotto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 1\u003c\/p\u003e \u003cp\u003eTaste components of citrus fruit 3\u003c\/p\u003e \u003cp\u003eSugars 5\u003c\/p\u003e \u003cp\u003eAcids 6\u003c\/p\u003e \u003cp\u003eBitter compounds 6\u003c\/p\u003e \u003cp\u003eAroma compounds of citrus fruit 8\u003c\/p\u003e \u003cp\u003eTerpene hydrocarbons 9\u003c\/p\u003e \u003cp\u003eAldehydes 10\u003c\/p\u003e \u003cp\u003eAlcohols 11\u003c\/p\u003e \u003cp\u003eEsters 11\u003c\/p\u003e \u003cp\u003eKetones 11\u003c\/p\u003e \u003cp\u003eOther volatiles 12\u003c\/p\u003e \u003cp\u003eCitrus genes involved in flavor production 12\u003c\/p\u003e \u003cp\u003eThe unique flavor of different citrus species 13\u003c\/p\u003e \u003cp\u003eThe flavor of oranges 14\u003c\/p\u003e \u003cp\u003eThe flavor of mandarins 14\u003c\/p\u003e \u003cp\u003eThe flavor of grapefruit 15\u003c\/p\u003e \u003cp\u003eThe flavor of lemons 16\u003c\/p\u003e \u003cp\u003eAccumulation of off-flavors in fresh citrus fruit during postharvest storage 17\u003c\/p\u003e \u003cp\u003eFlavor of citrus essential oils 19\u003c\/p\u003e \u003cp\u003eAcknowledgments 24\u003c\/p\u003e \u003cp\u003eReferences 24\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Aroma as a factor in the breeding process of fresh herbs – the case of basil 32\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNativ Dudai and Faith C. Belanger\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eThe importance of selecting for aroma in breeding of aromatic plants 32\u003c\/p\u003e \u003cp\u003eThe importance of genetic factors regarding the essential oil composition in aromatic plants 32\u003c\/p\u003e \u003cp\u003eSweet basil and the Ocimum genus 34\u003c\/p\u003e \u003cp\u003eUses of sweet basil 34\u003c\/p\u003e \u003cp\u003eThe chemistry of the aroma factors of plants: the essential oil 36\u003c\/p\u003e \u003cp\u003eEssential oil profiles of common commercial basil varieties 36\u003c\/p\u003e \u003cp\u003eComparison of chemical analysis methods 41\u003c\/p\u003e \u003cp\u003eVariation of the volatile compound composition within the plant 43\u003c\/p\u003e \u003cp\u003eVariation of aroma compounds within cultivars and the potential for selection 45\u003c\/p\u003e \u003cp\u003eBiosynthetic pathways of basil aroma components 47\u003c\/p\u003e \u003cp\u003eInheritance of aroma compounds in basil 50\u003c\/p\u003e \u003cp\u003eInterspecific hybridization among Ocimum species 52\u003c\/p\u003e \u003cp\u003eApplications of biotechnology-based approaches to modification of basil aroma 53\u003c\/p\u003e \u003cp\u003eReferences 54\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications 62\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJan H. Swiegers, Sofie M.G. Saerens and Isak S. Pretorius\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 62\u003c\/p\u003e \u003cp\u003eWine 63\u003c\/p\u003e \u003cp\u003eBeer 63\u003c\/p\u003e \u003cp\u003eSaké 64\u003c\/p\u003e \u003cp\u003eWine, beer, and saké yeasts 64\u003c\/p\u003e \u003cp\u003eWine yeasts 65\u003c\/p\u003e \u003cp\u003eBeer yeasts 67\u003c\/p\u003e \u003cp\u003eSaké yeasts 67\u003c\/p\u003e \u003cp\u003eAcids 69\u003c\/p\u003e \u003cp\u003eNon-volatile acids 69\u003c\/p\u003e \u003cp\u003eVolatile acids 72\u003c\/p\u003e \u003cp\u003eAlcohols 74\u003c\/p\u003e \u003cp\u003eEthanol 74\u003c\/p\u003e \u003cp\u003eGlycerol 76\u003c\/p\u003e \u003cp\u003eHigher alcohols 78\u003c\/p\u003e \u003cp\u003eEsters 83\u003c\/p\u003e \u003cp\u003eCarbonyl compounds 91\u003c\/p\u003e \u003cp\u003eAcetaldehyde 91\u003c\/p\u003e \u003cp\u003eDiacetyl 93\u003c\/p\u003e \u003cp\u003eVolatile phenols 95\u003c\/p\u003e \u003cp\u003eSulfur compounds 98\u003c\/p\u003e \u003cp\u003eSulfides 98\u003c\/p\u003e \u003cp\u003eMercaptans 102\u003c\/p\u003e \u003cp\u003eThiols 102\u003c\/p\u003e \u003cp\u003eMonoterpenoids 106\u003c\/p\u003e \u003cp\u003eConclusion 109\u003c\/p\u003e \u003cp\u003eReferences 109\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Biotechnology of flavor formation in fermented dairy products 133\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBalasubramanian Ganesan and Bart C. Weimer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 133\u003c\/p\u003e \u003cp\u003eBiochemistry of dairy fermentations 135\u003c\/p\u003e \u003cp\u003eBiotechnology and flavor 138\u003c\/p\u003e \u003cp\u003eFlavor production from bacteria 147\u003c\/p\u003e \u003cp\u003eComparative genomics of flavor production 149\u003c\/p\u003e \u003cp\u003eExpression and metabolite analysis 154\u003c\/p\u003e \u003cp\u003ePredictive bioinformatics 155\u003c\/p\u003e \u003cp\u003eNon-culturable lactococci 156\u003c\/p\u003e \u003cp\u003eTranslation of omics to biotechnology 156\u003c\/p\u003e \u003cp\u003eConclusion 158\u003c\/p\u003e \u003cp\u003eReferences 158\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Biotechnological production of vanillin 165\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDaphna Havkin-Frenkel and Faith C. Belanger\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 165\u003c\/p\u003e \u003cp\u003eBiosynthesis of vanillin 168\u003c\/p\u003e \u003cp\u003eNatural occurrence of vanillin 168\u003c\/p\u003e \u003cp\u003eSite of vanillin production in vanilla beans 168\u003c\/p\u003e \u003cp\u003eVanillin biosynthetic pathway in Vanilla planifolia 170\u003c\/p\u003e \u003cp\u003eProduction of vanillin by biotechnology 171\u003c\/p\u003e \u003cp\u003eIntroduction 171\u003c\/p\u003e \u003cp\u003eUse of microorganisms 172\u003c\/p\u003e \u003cp\u003eUse of plant tissue culture 177\u003c\/p\u003e \u003cp\u003eUse of enzymes 177\u003c\/p\u003e \u003cp\u003eUse of physical and mild chemistry methods 181\u003c\/p\u003e \u003cp\u003eSynthetic vanillin 182\u003c\/p\u003e \u003cp\u003eVanillin from vanilla beans 182\u003c\/p\u003e \u003cp\u003eRegulations 183\u003c\/p\u003e \u003cp\u003eConclusions and future outlook 185\u003c\/p\u003e \u003cp\u003eReferences 186\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Plant cell culture as a source of valuable chemicals 193\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eChee-Kok Chin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 193\u003c\/p\u003e \u003cp\u003eEstablishment of callus culture 194\u003c\/p\u003e \u003cp\u003eInitiation and maintenance of cell culture 197\u003c\/p\u003e \u003cp\u003eProduction of valuable chemicals by cultured plant cells 198\u003c\/p\u003e \u003cp\u003eMetabolic engineering to improve chemical production 204\u003c\/p\u003e \u003cp\u003eConcluding remarks 205\u003c\/p\u003e \u003cp\u003eReferences 205\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Increasing the methional content in potato through biotechnology 211\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRong Di\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eFlavor compound methional in foods 211\u003c\/p\u003e \u003cp\u003eFormation of methional 212\u003c\/p\u003e \u003cp\u003eSynthesis of Met in plants 213\u003c\/p\u003e \u003cp\u003eBiotechnology to enhance Met and methional 214\u003c\/p\u003e \u003cp\u003eReferences 217\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Flavor development in rice 221\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLouis M.T. Bradbury, Robert J. Henry and Daniel L.E. Waters\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 221\u003c\/p\u003e \u003cp\u003eOld flavors of rice 221\u003c\/p\u003e \u003cp\u003eRice texture 223\u003c\/p\u003e \u003cp\u003eFragrant rice 224\u003c\/p\u003e \u003cp\u003eThe chemistry of rice fragrance 227\u003c\/p\u003e \u003cp\u003eThe genetics of rice fragrance 228\u003c\/p\u003e \u003cp\u003eBAD enzymes and 2AP synthesis 233\u003c\/p\u003e \u003cp\u003eThe future 237\u003c\/p\u003e \u003cp\u003eReferences 237\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Tomato aroma: biochemistry and biotechnology 243\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRachel Davidovich-Rikanati, Yaron Sitrit, Yaakov Tadmor, Eran Pichersky, Natalia Dudareva and Efraim Lewinsohn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eThe major aroma impact volatiles in tomato and their biosynthetic pathways 243\u003c\/p\u003e \u003cp\u003eBiosynthesis of tomato volatiles 244\u003c\/p\u003e \u003cp\u003eDegradation of fatty acids 244\u003c\/p\u003e \u003cp\u003eVolatiles derived from amino acids 246\u003c\/p\u003e \u003cp\u003eTerpenes 248\u003c\/p\u003e \u003cp\u003eCarotenoid pigmentation affects the flavor and volatile composition of tomato fruit 250\u003c\/p\u003e \u003cp\u003eGenetic engineering of tomato aroma 253\u003c\/p\u003e \u003cp\u003eContribution of “omics” to improving our understanding of aroma biosynthesis and perception 256\u003c\/p\u003e \u003cp\u003eConclusion 258\u003c\/p\u003e \u003cp\u003eAcknowledgment 258\u003c\/p\u003e \u003cp\u003eReferences 258\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Breeding and biotechnology for flavor development in apple (Malus × domestica Borkh.) 264\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSusan K. Brown\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eQuality 265\u003c\/p\u003e \u003cp\u003eApple volatiles 265\u003c\/p\u003e \u003cp\u003eEster compounds and ester biosynthesis 266\u003c\/p\u003e \u003cp\u003eMeasurement techniques 266\u003c\/p\u003e \u003cp\u003eVarietal and developmental differences 267\u003c\/p\u003e \u003cp\u003eEffect of storage 268\u003c\/p\u003e \u003cp\u003eEffect of processing 269\u003c\/p\u003e \u003cp\u003eEffect of 1-methylcyclopropene treatment 270\u003c\/p\u003e \u003cp\u003eHypoxia 270\u003c\/p\u003e \u003cp\u003eGene isolation 271\u003c\/p\u003e \u003cp\u003eGenetic studies, linkage maps, and marker-assisted selection 271\u003c\/p\u003e \u003cp\u003eESTs 272\u003c\/p\u003e \u003cp\u003eTransgenic approaches 273\u003c\/p\u003e \u003cp\u003eEthylene production and softening (ACS–ACO) 274\u003c\/p\u003e \u003cp\u003eConsumer perceptions and sensory testing 274\u003c\/p\u003e \u003cp\u003eReferences 275\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Biosynthesis and perception of melon aroma 281\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eItay Gonda, Yosef Burger, Arthur A. Schaffer, Mwafaq Ibdah, Ya’akov Tadmor, Nurit Katzir, Aaron Fait and Efraim Lewinsohn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 281\u003c\/p\u003e \u003cp\u003eVolatile composition of melon fruit 283\u003c\/p\u003e \u003cp\u003eOdor perception 288\u003c\/p\u003e \u003cp\u003eBiosynthesis of melon aroma volatiles 292\u003c\/p\u003e \u003cp\u003eTerpenoids 292\u003c\/p\u003e \u003cp\u003eFatty acid-derived volatile aldehydes 293\u003c\/p\u003e \u003cp\u003eAmino acid-derived aroma compounds 294\u003c\/p\u003e \u003cp\u003eFormation of volatile alcohols from volatile aldehydes 296\u003c\/p\u003e \u003cp\u003eFormation of volatile esters from volatile alcohols 297\u003c\/p\u003e \u003cp\u003eThe interphase between volatile and non-volatile metabolites 298\u003c\/p\u003e \u003cp\u003eChanges of volatile profiles in transgenic melons inhibited in ethylene production 299\u003c\/p\u003e \u003cp\u003eConcluding remarks 299\u003c\/p\u003e \u003cp\u003eReferences 300\u003c\/p\u003e \u003cp\u003eIndex 307\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49528826691927,"sku":"9781118354063","price":148.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118354063.jpg?v=1731873172","url":"https:\/\/bookcurl.com\/products\/biotechnology-in-flavor-production-9781118354063","provider":"Book Curl","version":"1.0","type":"link"}