Fruit and Vegetable Flavour: Recent Advances and Future Prospects

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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
  • Summary

    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

    Introduction
    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
    Flavour Management
    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