Description

Book Synopsis
Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells.

Trade Review
"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)



Table of Contents

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 Muñoz, 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-Zaldívar

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-Leão, and M.A.Z. Coelho

9. Plant Metabolic Pathways and Flavor Biosynthesis 129
Carlos Sanz and Ana G. Pérez

Part III Fruit Flavors: Analytic Methodology and Chemical Characterizations 157

10. History and Principles of Flavor Analysis 159
F. Gutiérrez-Rosales

11. Advanced Analytic Methodology 177
Jean-Luc Le Quéré

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 × domestica Borkh.) 247
Maria Luisa López Fructuoso and Gemma Echeverría 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 Mércia de Sousa Galvão

21. Pineapple (Ananas comosus [L.] Merril) Flavor 391
Marta Montero-Calderón, M. Alejandra Rojas-Graü, and Olga Martín-Belloso

22. The Flavor of Plums 415
E. Gómez-Plaza and C. Ledbetter

23. Strawberry Flavor 431
Ana G. Pérez 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. Özel and Fahrettin Gögüs¸

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
Draženka 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 Quéré

34. Vegetable Flavors from Cell Culture 663
María Asunción Longo and María Angeles Sanromán

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 Cláudia 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 Olive Oil 821
Diego Luis García-González, María Teresa Morales, and Ramón Aparicio

44. Flavors in Onion: Characterization and Commercial Applications 849
N.R. Bhat, B.B. Desai, and M.K. Suleiman

45. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy 873
Pervin Basaran and Nese-Basaran-Akgul

46. Mushrooms in the Middle Eastern Diet 889
Nese B. Akgul, Pervin Basaran, and Jiwan S. Sidhu

47. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products 909
Elisabet Fernández-García and Antonio Pérez-Gálvez

48. Potato Flavor 935
Shelley H. Jansky

Part VIII Other Vegetables and Vegetable Products 947

49. Mexican Pickled Jalapeño Pepper 949
María Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez, Raquel García-Barrientos, and Jorge Welti-Chanes

50. Dried Western Vegetable Products 963
Leo Nollet

51. Understanding Peanut Flavor: A Current Review 985
E.R. Neta, T. Sanders, and M.A. Drake

52. Spices, Seasonings, and Essential Oils 1023
Marisa F. Mendes and Fernando L.P. Pessoa

53. Flavor of Canola Oil 1033
Silvana Martini

54. Flavors of Palm Oil 1051
Ainie Kuntom and Abd. Azis Ariffin

55. Sesame Oil 1071
Neusa P. Arruda, Cláudia M. de Resende, and Suely P. Freitas

Index 1083

Handbook of Fruit and Vegetable Flavors

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    A Hardback by Y. H. Hui, Feng Chen, Leo M. L. Nollet

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      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of Handbook of Fruit and Vegetable Flavors by Y. H. Hui

      Publisher: John Wiley & Sons Inc
      Publication Date: 20/07/2010
      ISBN13: 9780470227213, 978-0470227213
      ISBN10: 0470227214

      Description

      Book Synopsis
      Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells.

      Trade Review
      "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)



      Table of Contents

      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 Muñoz, 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-Zaldívar

      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-Leão, and M.A.Z. Coelho

      9. Plant Metabolic Pathways and Flavor Biosynthesis 129
      Carlos Sanz and Ana G. Pérez

      Part III Fruit Flavors: Analytic Methodology and Chemical Characterizations 157

      10. History and Principles of Flavor Analysis 159
      F. Gutiérrez-Rosales

      11. Advanced Analytic Methodology 177
      Jean-Luc Le Quéré

      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 × domestica Borkh.) 247
      Maria Luisa López Fructuoso and Gemma Echeverría 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 Mércia de Sousa Galvão

      21. Pineapple (Ananas comosus [L.] Merril) Flavor 391
      Marta Montero-Calderón, M. Alejandra Rojas-Graü, and Olga Martín-Belloso

      22. The Flavor of Plums 415
      E. Gómez-Plaza and C. Ledbetter

      23. Strawberry Flavor 431
      Ana G. Pérez 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. Özel and Fahrettin Gögüs¸

      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
      Draženka 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 Quéré

      34. Vegetable Flavors from Cell Culture 663
      María Asunción Longo and María Angeles Sanromán

      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 Cláudia 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 Olive Oil 821
      Diego Luis García-González, María Teresa Morales, and Ramón Aparicio

      44. Flavors in Onion: Characterization and Commercial Applications 849
      N.R. Bhat, B.B. Desai, and M.K. Suleiman

      45. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy 873
      Pervin Basaran and Nese-Basaran-Akgul

      46. Mushrooms in the Middle Eastern Diet 889
      Nese B. Akgul, Pervin Basaran, and Jiwan S. Sidhu

      47. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products 909
      Elisabet Fernández-García and Antonio Pérez-Gálvez

      48. Potato Flavor 935
      Shelley H. Jansky

      Part VIII Other Vegetables and Vegetable Products 947

      49. Mexican Pickled Jalapeño Pepper 949
      María Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez, Raquel García-Barrientos, and Jorge Welti-Chanes

      50. Dried Western Vegetable Products 963
      Leo Nollet

      51. Understanding Peanut Flavor: A Current Review 985
      E.R. Neta, T. Sanders, and M.A. Drake

      52. Spices, Seasonings, and Essential Oils 1023
      Marisa F. Mendes and Fernando L.P. Pessoa

      53. Flavor of Canola Oil 1033
      Silvana Martini

      54. Flavors of Palm Oil 1051
      Ainie Kuntom and Abd. Azis Ariffin

      55. Sesame Oil 1071
      Neusa P. Arruda, Cláudia M. de Resende, and Suely P. Freitas

      Index 1083

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