This item is in: Food Science > Fruit and vegetables
Fruit and vegetable flavour: Recent advances and future prospectsEdited by B Brückner, Institute of Vegetable and Ornamental Crops, Germany and S G Wyllie, formerly University of Western Sydney, Australia
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 155
- reviews the chemical basis of fruit and vegetable flavour and current methods for improvement
- discusses the possibilities and limitations for flavour enhancement by selection and breeding
- illustrates how knowledge of the genetic background of quality attributes can be applied to flavour improvement
Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products.
Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement.
With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables.
ISBN 1 84569 183 0
ISBN-13: 978 1 84569 183 7
February 2008
336 pages 234 x 156mm hardback
£145.00 / US$245.00 / €175.00
Usually dispatched within 24 hours
About the editors
S Grant Wyllie is a consultant scientist for ChromOil in Australia and Dr Bernhard Brückner is a senior researcher at the Institute of Vegetable and Ornamental Crops (IGZ) in Germany. Both have published widely in the area of food science.
Titles which may also be of interest:
Improving the health-promoting properties of fruit and vegetable products
Fruit and vegetable processing
Postharvest biology and technology of tropical and subtropical fruits
Postharvest biology and technology of tropical and subtropical fruits
Postharvest biology and technology of tropical and subtropical fruits
Flavour development, analysis and perception in food and beverages
Contents
PART 1 INTRODUCTION
PART 2 FLAVOUR FORMATION DURING GROWTH AND POST HAVEST FLAVOUR CHANGES
PART 3 FLAVOUR MANAGEMENT
PART 4 GENETIC BACKGROUND AND FUTURE PROSPECTS
PART 1 INTRODUCTION
Flavour quality of fruit and vegetables: are we on the brink of major advances?
S G Wyllie, ChromOil Consultants, Australia
- Introduction
- The promise of metabolic engineering
- Post-harvest treatments, storage and distribution
- Plant breeding aspects
- Quality assessment
- The future
- References
Consumer acceptance of fruit and vegetables: the role of flavour and other quality attributes
B Brückner, Institute of Vegetable and Ornamental Crops, Germany
- Introduction
- Concepts of quality
- Internal vs
- external quality
- Internal validity – intrinsic properties
- External validity
- Individuality in the flavour quality perception
- Integration in flavour quality perception
- The whole is more than the sum of its parts
- Authenticity
- Conclusion
- References
Economic valuation of fruit and vegetable taste: issues and challenges
W J Florkowski, University of Georgia, USA
- Introduction
- Taste and economics
- Taste, genetic predisposition and economics
- Innovation and taste
- Concluding comments
- References
PART 2 FLAVOUR FORMATION DURING GROWTH AND POST HAVEST FLAVOUR CHANGES
Formation of fruit flavour
A G Perez and C Sanz, Instituto de la Grasa (CSIC), Spain
- Introduction
- Carbohydrate metabolism
- Amino acid metabolism
- Fatty acid metabolism
- Ester formation
- Conclusions
- References
Formation of vegetable flavour
M G Jones, University of Liverpool, UK
- Introduction
- The major flavour compounds in vegetables: secondary metabolites
- Carrot flavour
- Brassica flavour
- Allium flavour
- The human dimension in vegetable flavour
- Future trends in vegetable flavour
- References
Postharvest flavour deployment and degradation in fruits and vegetables
B D Whitaker, USDA, USA
- Introduction
- Postharvest physiology and technology: an overview
- Changes with fruit ripening
- Influence of storage conditions and pre-storage treatments
- Roles of ethylene and the future of 1-methylcyclopropene
- Summary and conclusions
- References
Importance of texture in fruit and vegetables and its interaction with flavour
F R Harker and J W Johnston, The Horticulture and Food Research Institute of New Zealand Ltd, New Zealand
- Introduction
- Texture and the consumer
- Ripening as the universal driver of changes in texture, taste and odour
- Genetic factors important for defining texture-flavour interactions
- Future trends
- Conclusions
- References
Production of off-flavours in fruit and vegetables under fermentative conditions
R Porat and E Fallik, the Volcani Center, Israel
- Introduction
- Accumulation of off flavours during ripening
- Post-harvest factors governing the accumulation of off flavours
- Anatomical factors
- Future trends and conclusions
- Acknowledgements
- References
PART 3 FLAVOUR MANAGEMENT
Fruit and vegetable flavour improvement by selection and breeding: possibilities and limitations
D Ulrich, Federal Centre for Breeding Research on Cultivated Plants, Germany
- Introduction
- From wild genotypes to cultivars
- Plant breeding and genetic erosion
- Modern breeding strategies for enhancing sensory traits
- Outlook - What can we control, to what should we aspire?
- References
Role of maturity for improved fruit flavour
P E Zerbini, CRA - Unità di Ricerca per i Processi dell'Industria Agroalimentare
(formerly CRA-IVTPA) , Italy
- Introduction
- Changes occurring in fruit with maturation and ripening
- The effect of harvest
- Maturity indices
- Optimal harvest stage
- Managing maturity and ripening in the fruit production chain
- Future trends
- Source of further information and advice
- References
Process flavours of allium vegetables
Y Wang, C T Ho and S Raghavan, Rutgers University, USA
- Flavour compounds in Allium
- Effect of thermal processing on Allium flavour generation
- Thermal flavor generation in Model systems containing Allium components
- References
PART 4 GENETIC BACKGROUND AND FUTURE PROSPECTS
Genetic background of flavour: the case of the tomato
M Causse, INRA, France
- Introduction
- Genetic variability and relationship among quality traits
- The genetic control of fruit quality traits in tomato
- Molecular markers for improving tomato fruit flavour
- Genes involved in tomato quality traits
- High throughput genomics for quality trait analysis
- Conclusion and perspectives
- References
Genes involved in the biosynthesis of aroma volatiles in fruit and vegetables and biotechnological applications
J C Pech, A Latché and B van der Rest, INRA/INP-ENSAT, UMR 990, Ecole Nationale Supérieure Agronomique de Toulouse, France
- Introduction
- Genes involved in the biosynthesis of aroma volatiles
- Genes of amino acid metabolism
- Genes involved in terpenoids biosynthesis
- Genes involved in the generation of aroma volatiles from sugars
- Modification of the glycosylated fraction
- Regulators controlling aromas biosynthesis: transcription factors and hormones
- Conclusions and perspectives
- Acknowledgments
- References
Role of the metabolome diversity in fruit and vegetable quality: multifunctional enzymes and volatiles
W Schwab, Technical University Munich, Germany
- Introduction
- Multifunctional enzyme
- Multifunctional volatiles
- Conclusions
- Future trends
- References
High throughput flavour profiling of fruit
B M Nicolaï, A Berna, K Beullens, S Vermeir, S Saevels and J Lammertyn, Catholic University of Leuven, Belgium
- Introduction
- Human perception of aroma and taste
- High-throughput taste profiling
- High throughput aroma profiling
- Chemometrics
- Conclusions and outlook
- Acknowledgements
- References