Fruit and Vegetable Flavour: Recent Advances and Future Prospects - Couverture rigide

Couverture rigide

ISBN 10 : 1845691830 ISBN 13 : 9781845691837

Editeur : Woodhead Publishing Ltd, 2008

Synopsis

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. Future prospects are also discussed. Opening chapters outline the formation of fruit and vegetable flavour and its deterioration postharvest. Chapters on flavour management during horticultural and postharvest operations then follow. The volume concludes with discussion of emerging prospects for flavour manipulation, especially knowledge of the genetic background of quality attributes and its application for flavour improvement.

Key Features: 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.

Contents: Part 1 Introduction: Flavour quality of fruit and vegetables: are we on the brink of major advances? Consumer acceptance of fruit and vegetables: the role of flavour and other quality attributes; Economic valuation of fruit and vegetable taste: issues and challenges. Part 2 Flavour formation during growth and postharvest flavour changes: Formation of fruit flavour; Formation of vegetable flavour; Postharvest flavour deployment and degradation in fruits and vegetables; Importance of texture in fruit and vegetables and its interaction with flavour; Production of off-flavours in fruit and vegetables under fermentative conditions. Part 3 Flavour management: Fruit and vegetable flavour improvement by selection and breeding: possibilities and limitations; Role of maturity for improved fruit flavour; Process flavours of allium vegetables. Part 4 Genetic background and future prospects: Genetic background of flavour: the case of the tomato; Genes involved in the biosynthesis of aroma volatiles in fruit and vegetables and biotechnological applications; Role of the metabolome diversity in fruit and vegetable quality: multifunctional enzymes and volatiles; High throughput flavour profiling of fruit.

A propos du livre

À propos de l'auteur

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.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2008
• Langue: anglais
• ISBN 10: 1845691830
• ISBN 13: 9781845691837
• Reliure: Relié
• Nombre de pages: 336
• Éditeur: Brückner B, Wyllie S G
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible