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. Ensuing chapters investigate the formation of fruit and vegetable flavour and how it deteriorates after harvest. It also looks at flavour management during horticultural and postharvest operations, discusses the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. The book concludes 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 Prospectsis an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables.
Table of Contents
Flavour Quality of Fruit and Vegetables: Are We on the Brink of Major Advances? S.G. Wyllie
Consumer Acceptance of Fruit and Vegetables: The Role of Flavour and Other Quality Attributes, B. Brückner
Economic Valuation of Fruit and Vegetable Taste: Issues and Challenges, W.J. Florkowski
Flavour Formation During Growth and Post Harvest Flavour Changes
Formation of Fruit Flavour, A.G. Perez and C. Sanz
Formation of Vegetable Flavour, M.G. Jones
Postharvest Flavour Deployment and Degradation in Fruits and Vegetables, B.D. Whitaker
Importance of Texture in Fruit and Vegetables and Its Interaction with Flavour, F.R. Harker and J.W. Johnston
Production of Off-Flavours in Fruit and Vegetables Under Fermentative Conditions, R. Porat and E. Fallik
Fruit and Vegetable Flavour Improvement by Selection and Breeding: Possibilities and Limitations, D. Ulrich
Role of Maturity for Improved Fruit Flavour, P.E. Zerbini
Process Flavours of Allium Vegetables, Y. Wang, C.T. Ho and .S Raghavan
Genetic Background and Future Prospects
Genetic Background of Flavour: The Case of the Tomato, M. Causse
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
Role of the Metabolome Diversity in Fruit and Vegetable Quality: Multifunctional Enzymes and Volatiles, W. Schwab
High Throughput Flavour Profiling of Fruit, B.M. Nicolaï, A. Berna, K. Beullens, S. Vermeir, S. Saevels and J. Lammertyn