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
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acetate acid activity addition Agric Food Chem alcohols aldehydes analysis apple applications aroma compounds banana berries biosynthesis butanoate butyl carotenoid changes characteristic characterization chemical chromatography compared components composition concentration constituents consumer containing contribute cultivars derivatives detected determined distillation dried drying effect enzymes essential esters et al ethyl evaluation extraction fatty flavor flavor compounds formation fresh fruit juice gas chromatographic glucose grapes green headspace hexanoate hexyl hexyl acetate higher identified important increase influence isolated juice levels major mango maturity methods natural notes obtained odor orange organic oxidation passion fruit pathway pear perception phase pineapple plant precursors present recently release reported Research ripening sample sensory separation solid solvent species steam distillation storage strawberry studies sugar sweet Table techniques temperature terpenes tomato varieties vegetables volatile compounds wines yellow