The Flavour of Fruits
Elsevier Science Ltd (Verlag)
978-0-444-87362-0 (ISBN)
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This is the third volume in the series Food Flavours and deals with the flavour of fruit. The authors provide detailed critical evaluation of tables listing identified volatile constituents contributing to the flavour of fruit. Additional aspects of flavour composition and qualities of various fruits is also discussed.
Aroma biogenesis and the effects of agricultural practices, storage conditions and processing on the development of fruit flavour have also been considered.
Discussion of a wide range of the less common and more exotic fruit is included, as well as the more popular types. The major groupings of fruit have been covered in this book by International authorities from Finland, France, Germany, New Zealand, the U.S.A. and the U.K.
I. The flavour of apples, pears and quinces (N.M.M. Paillard). Chemical composition. Organoleptic value of identified volatiles. Formation of aromas by fruits. II. Stoned fruit: apricot, plum, peach, cherry (J. Crouzet et al.). Apricot. Plum. Peach. Cherry. III. Factors affecting the flavour of citrus fruit (S. Nagy, P.E. Shaw). Citrus fruit cultivars. Agricultural practices affecting flavour. Climate (specifically temperature). Maturity. Fruit composition and flavour quality. Pectin and structural carbohydrates. Bitterness and astringency. Volatile flavour components. IV. The flavour of berries (E. Honkanen, T. Hirvi). Isolation and concentration of volatiles of berries. Identification and quantification of aroma compounds of berries. Relationship between instrumental and sensory analyses of aroma compounds of berries. Strawberries. Berries of the genus Rubus. Fruits of sea buckthorn. Currants. Berries of the genus Vaccinium. V. The flavour of tropical fruits (banana, melon, pineapple) (K.-H. Engel et al.). Banana. Melon. Pineapple. VI. `Minor' tropical fruits - mango, papaya, passion fruit, and guava (Takayuki Shibamoto, Chung-Shih Tang). Mango. Papaya. Passion fruit. Guava. VII. The flavour of exotic fruit (H. Young, V.J. Paterson). Kiwifruit. Feijoa. Roseapple. Cherimoya. Custard apple. Soursop. Carambola. Cashew apple. Mountain papaya. Babaco. Jackfruit. Durian. Mangosteen. Loquat. Beli fruit. Wood apple. Sapodilla. Tamarind. Dalieb. Prickly pear. Pepino. Bacuri, capuacu, muruci taperabá. VIII. Tomato, cucumber and gherkin (P.W. Goodenough). Tomato. Cucumber and gherkin. Subject index.
| Erscheint lt. Verlag | 23.4.1990 |
|---|---|
| Reihe/Serie | Developments in Food Science |
| Verlagsort | Oxford |
| Sprache | englisch |
| Gewicht | 830 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-444-87362-7 / 0444873627 |
| ISBN-13 | 978-0-444-87362-0 / 9780444873620 |
| Zustand | Neuware |
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