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Fruit and vegetable flavour: Recent advances and future prospects

Edited by B Brückner and S G Wyllie 
Woodhead Publishing  February 2008  



Hardcover  336 pp  ISBN 9781845691837      £145.00
  • 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 will be an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables.

Contents

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

To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : food science : fruit : vegetables : volatiles

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