Fruit and vegetable flavour Related titles Fruit and vegetable processing Improving quality (ISBN 978 1 85573 548 4) Fruit and vegetables are both major food products in their own right and key ingred[.]
Trang 2Fruit and vegetable flavour
Trang 3Related titles:
Fruit and vegetable processing: Improving quality
(ISBN 978-1-85573-548-4)
Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods This book provides an authoritative survey of the latest research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether
as fresh or processed products Part I looks at fruit, vegetables and health Part II considers ways of managing safety and quality through the supply chain Part III reviews new technologies to improve fruit and vegetable products.
Improving the health-promoting properties of fruit and vegetable products
(ISBN 978-1-84569-184-4)
Consumers are advised to increase fruit and vegetable consumption, but the health effects
of increased intake are not fully understood This important collection brings together information on the health-promoting properties of fruit and vegetables from a variety of perspectives, from the effects of agronomy on phytochemical content to protective effects against non-communicable diseases Introductory chapters provide an overview of fruit and vegetable bioactives and discuss the effects of fruit and vegetable consumption on health Subsequent chapters review the impact of agronomy, postharvest treatments and processing
on the nutritional quality of fresh fruit and vegetables and their products.
Fruit and vegetable biotechnology
(ISBN 978-1-85573-467-8)
The genetic modification of foods is one of the most significant developments in food processing, and one of the most controversial This important collection reviews its application to fruit and vegetables Part I looks at techniques and their application in improving production and product quality Part II discusses how genetic modification has been applied to specific crops, while Part III considers safety and consumer issues.
Details of these books and a complete list of Woodhead’s titles can be obtained by:
• visiting our website at www.woodheadpublishing.com
• contacting Customer Services (e-mail: sales@woodhead-publishing.com; fax: +44 (0)
1223 893694; tel.: +44 (0) 1223 891358 ext 130; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB21 6AH, England)
Trang 4Fruit and vegetable
flavour
Recent advances and future prospects
Edited by Bernhard Brückner and S Grant Wyllie
CRC Press Boca Raton Boston New York Washington, DC
Cambridge England
Trang 5Published by Woodhead Publishing Limited, Abington Hall, Abington
Cambridge CB21 6AH, England
www.woodheadpublishing.com
Published in North America by CRC Press LLC, 6000 Broken Sound Parkway, NW Suite 300, Boca Raton, FL 33487, USA
First published 2008, Woodhead Publishing Limited and CRC Press LLC
© 2008, Woodhead Publishing Limited
The authors have asserted their moral rights.
This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book.
Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or
by any information storage or retrieval system, without permission in writing from Woodhead Publishing Limited.
The consent of Woodhead Publishing Limited does not extend to copying for general distribution, for promotion, for creating new works, or for resale Specific permission must be obtained in writing from Woodhead Publishing Limited for such copying Trademark notice: Product or corporate names may be trademarks or registered trade-marks, and are used only for identification and explanation, without intent to infringe British Library Cataloguing in Publication Data
A catalogue record for this book is available from the British Library.
Library of Congress Cataloging in Publication Data
A catalog record for this book is available from the Library of Congress.
Woodhead Publishing ISBN 978-1-84569-183-7 (book)
Woodhead Publishing ISBN 978-1-84569-429-6 (e-book)
CRC Press ISBN 978-1-4200-7600-4
CRC Press order number: WP0760
The publishers’ policy is to use permanent paper from mills that operate a
sustainable forestry policy, and which has been manufactured from pulp
which is processed using acid-free and elementary chlorine-free practices.
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Typeset by Ann Buchan (Typesetters), Middlesex, England
Printed by TJ International Limited, Padstow, Cornwall, England
Trang 6Contributor contact details xi
Part I Introduction 1 Flavour quality of fruit and vegetables: are we on the brink of major advances? 3
S G Wyllie, ChromOil Consultants, Australia 1.1 Introduction 3
1.2 The promise of metabolic engineering 5
1.3 Postharvest treatments, storage and distribution 6
1.4 Plant breeding aspects 7
1.5 Quality assessment 7
1.6 The future 8
1.7 References 9
2 Consumer acceptance of fruit and vegetables: the role of flavour and other quality attributes 11
B Brückner, Institute of Vegetable and Ornamental Crops, Germany 2.1 Introduction 11
2.2 Concepts of quality 12
2.3 Internal versus external quality 12
2.4 Internal validity – intrinsic properties 13
2.5 External validity 13
2.6 Individuality in flavour quality perception 14
2.7 Integration in flavour quality perception 15
2.8 The whole is more than the sum of its parts 15
2.9 Authenticity 16
2.10 Conclusion 16
2.11 References 16
Trang 7vi Contents
3 Economic valuation of fruit and vegetable taste: issues and
challenges 18
W J Florkowski, University of Georgia, USA 3.1 Introduction 18
3.2 Taste and economics 19
3.3 Taste, genetic predisposition and economics 27
3.4 Innovation and taste 30
3.5 Conclusions 33
3.6 References 35
Part II Flavour formation during growth and postharvest flavour changes 4 Formation of fruit flavour 41
A G Pérez and C Sanz, Instituto de la Grasa (CSIC), Spain 4.1 Introduction 41
4.2 Carbohydrate metabolism 42
4.3 Amino acid metabolism 48
4.4 Fatty acid metabolism 51
4.5 Ester formation 57
4.6 Conclusions 60
4.7 References 60
5 Formation of vegetable flavour 71
M G Jones, School of Biological Sciences, University of Liverpool, UK 5.1 Introduction 71
5.2 The major flavour compounds in vegetables: secondary metabolites 72
5.3 Carrot flavour 81
5.4 Brassica flavour 85
5.5 Allium flavour 88
5.6 The human dimension in vegetable flavour 90
5.7 Future trends in vegetable flavour 94
5.8 References 96
6 Postharvest flavor deployment and degradation in fruits and vegetables 103
B D Whitaker, Beltsville, USDA, USA 6.1 Introduction 103
6.2 Postharvest physiology and technology: an overview 104
6.3 Changes with fruit ripening 105
6.4 Influence of storage conditions and pre-storage treatments 114
6.5 Roles of ethylene and the future of 1-methylcyclopropene 120
6.6 Summary and conclusions 122
6.7 References 123
Trang 8Contents vii
7 Importance of texture in fruit and its interaction with flavour 132
F R Harker and J W Johnston, The Horticulture and Food Research Institute of New Zealand Ltd, New Zealand 7.1 Introduction 132
7.2 Texture and the consumer 134
7.3 Ripening as the universal driver of changes in texture, taste and odour 140
7.4 Genetic factors important for defining texture–flavour interactions 142
7.5 Future trends 144
7.6 Conclusions 145
7.7 References 145
8 Production of off-flavours in fruit and vegetables under fermentative conditions 150
R Porat and E Fallik, The Volcani Center, Israel 8.1 Introduction 150
8.2 Accumulation of off-flavours during ripening 152
8.3 Postharvest factors governing the accumulation of off-flavours 153
8.4 Anatomical factors 159
8.5 Future trends and conclusions 160
8.6 Acknowledgements 160
8.7 References 160
Part III Flavour management 9 Fruit and vegetable flavour improvement by selection and breeding: possibilities and limitations 167
D Ulrich, Federal Centre for Breeding Research on Cultivated Plants, Germany 9.1 Introduction 167
9.2 From wild genotypes to cultivars 168
9.3 Plant breeding and genetic erosion 173
9.4 Modern breeding strategies for enhancing sensory traits 174
9.5 Outlook: What can we control? To what should we aspire? 177
9.6 References 178
10 Role of maturity for improved flavour 180
P Eccher Zerbini, CRA–IAA Unità di Ricerca per i processi dell’Industria AgroAlimentare (formerly CRA–IVTPA), Italy 10.1 Introduction 180
10.2 Changes occurring in fruit with maturation and ripening 181
10.3 The effect of harvest 186
10.4 Maturity indices 187
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10.5 Optimal harvest stage 189
10.6 Managing maturity and ripening in the fruit production chain 190
10.7 Future trends 191
10.8 Source of further information and advice 192
10.9 References 193
11 Process flavors of Allium vegetables 200
Y Wang, Sree Raghavan and C.-T Ho, Rutgers University, USA 11.1 Flavor compounds in Allium 200
11.2 Effect of thermal processing on Allium flavor generation 213
11.3 Thermal flavor generation in model systems containing
Allium components 217
11.4 References 222
Part IV Genetic background and future prospects 12 Genetic background of flavour: the case of the tomato 229
M Causse, INRA, France 12.1 Introduction 229
12.2 Genetic variability and relationship among quality traits 231
12.3 The genetic control of fruit quality traits in tomato 233
12.4 Molecular markers for improving tomato fruit flavour 241
12.5 Genes involved in tomato quality traits 243
12.6 High throughput genomics for quality trait analysis 245
12.7 Conclusion and perspectives 246
12.8 References 247
13 Genes involved in the biosynthesis of aroma volatiles and biotechnological applications 254
J C Pech, A Latché and B van der Rest, INRA/INP-ENSAT, UMR 990, Ecole Nationale Supérieure Agronomique de Toulouse, France 13.1 Introduction 254
13.2 Genes involved in the biosynthesis of aroma volatiles 255
13.3 Genes of amino acid metabolism 260
13.4 Genes involved in terpenoid biosynthesis 260
13.5 Genes involved in the generation of aroma volatiles from sugars 263
13.6 Modification of the glycosylated fraction 263
13.7 Regulators controlling aroma biosynthesis: transcription factors and hormones 264
13.8 Conclusions and perspectives 264
13.9 Acknowledgements 265
13.10 References 265
Trang 10Contents ix
14 Role of metabolome diversity in fruit and vegetable
quality: multifunctional enzymes and volatiles 272
W Schwab, Technical University Munich, Germany 14.1 Introduction 272
14.2 Multifunctional enzymes 273
14.3 Multifunctional volatiles 279
14.4 Conclusions 281
14.5 Future trends 281
14.6 References 282
15 High-throughput flavour profiling of fruit 287
B M Nicolạ, A Berna, K Beullens, S Vermeir, S Saevels, and J Lammertyn, Katholieke Universiteit Leuven, Belgium 15.1 Introduction 287
15.2 Human perception of aroma and taste 288
15.3 High-throughput taste profiling 289
15.4 High-throughput aroma profiling 294
15.5 Electronic noses 297
15.6 Chemometrics 302
15.7 Conclusions and outlook 303
15.8 Acknowledgements 303
15.9 References 303
Index 309
Trang 12Contributor contact details
(* = main contact)
Editor and Chapter 1
S Grant Wyllie
ChromOil Consultants
81 Norman Ave
Thornleigh
New South Wales 2120
Australia
Email: wyllieg@presto.net.au
Editor and Chapter 2
Bernhard Brückner
Institute of Vegetable and Ornamental
Crops (IGZ)
Theodor-Echterneyer-Weg 1
14979 Grossbeeren
Germany
Email: bruckner@igzev.de
Chapter 3
Wojciech J Florkowski
Department of Agricultural and
Applied Economics
University of Georgia
1109 Experiment Street
Griffin
Georgia 30223-1797
USA
Email: wflorko@griffin.uga.edu
Chapter 4
Ana G Pérez* and Carlos Sanz Instituto de la Grasa (CSIC) Padre Garcia Tejero 4 41012-Seville Spain
Email: agracia@cica.es
Chapter 5
Meriel G Jones The School of Biological Sciences The Biosciences Building
Crown Street University of Liverpool Liverpool L69 7ZB UK
Email: m.g.jones@liverpool.ac.uk
Chapter 6
Bruce D Whitaker Produce Quality and Safety Laboratory Beltsville Agricultural Research Center Agricultural Research Service USDA
10300 Baltimore Avenue Beltsville, MD 20705 USA
Email: Bruce.Whitaker@ars.usda.gov
Trang 13xii Contributor contact details
Chapter 7
F Roger Harker* and Jason W
Johnston
The Horticulture and Food Research
Institute of New Zealand Ltd
120 Mt Albert Rd
Sandringham
Private Bag 92 169
Auckland Mail Centre
Auckland 1142
New Zealand
Email: rharker@hortresearch.co.nz
and JJohnston@hortresearch.co.nz
Chapter 8
R Porat* and E Fallik
Dept of Postharvest Sciences of
Fresh Produce
ARO
The Volcani Center
P.O Box 6
Bet Dagan 50250
Israel
Email: rporat@volcani.agri.gov.il
Chapter 9
D Ulrich
Federal Centre for Breeding Research
on Cultivated Plants
Institute of Plant Analysis
Erwin-Baur-Str 27
D-06484
Quedlinburg
Germany
Email: d.ulrich@bafz.de
Chapter 10
Paola Eccher Zerbini CRA–IAA Unità di Ricerca per i processi dell’Industria AgroAlimentare (formerly CRA–IVTPA) via G Venezian 26 I-20133 Milan Italy
Email: paola.zerbini@entecra.it
Chapter 11
Yu Wang and Chi-Tang Ho* Department of Food Science Rutgers University
New Brunswick
NJ 08901 USA Email: ho@aesop.rutgers.edu Sree Raghavan
Department of Food Science Rutgers University
New Brunswick
NJ 08901 USA
Chapter 12
Mathilde Causse INRA Institut National de la Recher-che Agronomique
UR1052 GAFL Fruit and Vegetable Genetics and Breeding Research Unit
BP 94 - 84143 Montfavet Cedex France
Email : Mathilde.Causse@avignon.inra.fr
Trang 14Contributor contact details xiii
Chapter 13
J.C Pech,* A Latché and B van der
Rest
INRA/INP-ENSAT, UMR 990, Ecole
Nationale Supérieure Agronomique
de Toulouse
Avenue de l’Agrobiopole
BP 32607
31326 Castanet-Tolosan Cedex
France
Email: pech@ensat.fr
Chapter 14
Wilfried Schwab
Biomolecular Food Technology
Technical University Munich
Lise-Meitner-Str 34
85354 Freising Germany Email: schwab@wzw.tum.de
Chapter 15
Bart M Nicolạ,* Amalia Berna, Katrien Beullens, Steven Vermeir, Stijn Saevels and Jeroen
Lammertyn Flanders Centre of Postharvest Technology/BIOSYST-MeBioS Katholieke Universiteit Leuven Willem de Croylaan 42
3001 Leuven Belgium Email: bart.nicolai@biw.kuleuven.be