| Description |
1 online resource (259 pages) |
| Contents |
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Part I Biodiversity -- Chapter 1 Natural Product Diversity and its Biomolecular Aspects in Flavors and Fragrances -- 1.1 Introduction -- 1.2 Genetic Resources and Plant Breeding -- 1.3 Agricultural Diversification -- 1.4 Conservation of Agrobiodiversity -- 1.4.1 Strategies for Conservation of Medicinal Plants -- 1.4.1.1 Importance of Genebanks -- 1.4.2 Molecule-Based Phylogenetics -- 1.4.3 Metabolomic-Based Phylogeny or Chemosystematics -- 1.5 Economically Important Natural Products Used in Flavors and Fragrances -- 1.5.1 Flavors -- 1.5.1.1 Cardamom -- 1.5.1.2 Cinnamon -- 1.5.1.3 Cocoa -- 1.5.1.4 Fenugreek -- 1.5.1.5 Marigold -- 1.5.1.6 Nutmeg -- 1.5.1.7 Vanilla -- 1.5.1.8 Paprika -- 1.5.1.9 Rosemary -- 1.5.2 Fragrances -- 1.5.2.1 Davana Oil -- 1.5.2.2 Olibanum Carterii/Serrata -- 1.5.2.3 Lavender -- 1.5.2.4 Vetiver -- 1.6 Conclusion -- Acknowledgment -- Declaration of Interest -- References -- Part II Commercial Biotechnology Pathways, and Their Applications to Industrial Sustainability -- Chapter 2 Biogenesis of Plant-Derived Flavor Compounds -- 2.1 Introduction -- 2.2 Primary and Secondary Flavor Compounds -- 2.2.1 Primary Metabolites -- 2.2.1.1 Organic Acids -- 2.2.1.2 Phytohormones -- 2.2.1.3 Vitamins -- 2.2.1.4 Amino Acids -- 2.2.1.5 Fermentation Products -- 2.2.1.6 Proteins, Lipids, and Carbohydrates -- 2.2.2 Secondary Metabolites -- 2.2.3 Secondary Metabolites with Nitrogen -- 2.2.3.1 Alkaloids -- 2.2.3.2 Glucosinolates -- 2.2.4 Secondary Metabolites Without Nitrogen -- 2.2.4.1 Terpenoids -- 2.2.4.2 Phenolics -- 2.3 Mechanistic Pathways of Flavor Formation -- 2.3.1 Primary Metabolites -- 2.3.2 Secondary Metabolites -- 2.3.2.1 Purine Metabolism -- 2.3.2.2 Aminoacid Metabolism -- 2.3.2.3 Carotenoid Metabolism -- 2.3.2.4 Fatty Acid Metabolism -- 2.3.2.5 Carbohydrate Metabolism |
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2.3.2.6 Organic Acid Metabolism -- 2.4 Conclusion -- References -- Chapter 3 A Sense of Design: Pathway Unravelling and Rational Metabolic Flow Switching for the Production of Novel Flavor Materials -- 3.1 Introduction -- 3.2 Elicitation of Plants -- 3.2.1 Biotic Elicitors -- 3.2.2 Abiotic Elicitors -- 3.3 Transformation Within Cells -- 3.4 Metabolic Engineering -- 3.4.1 Upregulating Pathways with Transcription Factors -- 3.4.2 Redirecting with Tailored Enzymes -- 3.4.3 Downregulating Pathways Using Knockout of the Gene/Enzyme -- 3.5 Plant Tissue Culture -- 3.6 Transgenic (Genetically Modified Organisms) Organisms -- References -- Part III Flavor Technology -- Chapter 4 Flavor Technology and Flavor Delivering Systems -- 4.1 Introduction -- 4.2 Flavor Delivery Systems -- 4.2.1 Microencapsulation -- 4.2.2 Nanoencapsulation -- 4.3 Encapsulation Techniques -- 4.3.1 Coacervation -- 4.3.2 Molecular Inclusion -- 4.3.3 Spray Drying -- 4.3.4 Spray Chilling -- 4.3.5 Extrusion -- 4.3.6 Fluidized Bed Coating -- 4.4 Future Perspectives -- References -- Chapter 5 Flavor Signatures of Beverages and Confectionaries -- 5.1 Introduction -- 5.2 Classification of Flavor Compounds -- 5.2.1 Based on Type of Flavor Compounds -- 5.2.2 Based on Flavor Generation -- 5.3 Plant Parts as Flavoring Compounds -- 5.4 Flavor Signatures -- 5.4.1 Effect of Maillard Reaction -- 5.4.2 Effect of Baking -- 5.4.3 Enhancement by Addition of Flavorings -- 5.4.3.1 Flavor-Active Esters -- 5.4.3.2 Xyloligosaccharides -- 5.4.3.3 Flax Seeds -- 5.4.3.4 1,2-Dicarbonyl Compounds -- 5.5 Role of Flavor Compounds in Sensory Attributes -- 5.6 Conclusion -- References -- Chapter 6 Flavor Biochemistry of Fermented Alcoholic Beverages -- 6.1 Introduction -- 6.2 General Aspects of Alcohol Fermentation -- 6.3 General Aspects of Flavor -- 6.4 Flavor Biochemistry in Fermented Beverages -- 6.4.1 Wines |
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6.4.1.1 Flavor Precursors -- 6.4.1.2 Esters -- 6.4.1.3 Carbonyl Compounds -- 6.4.2 Mezcal -- 6.5 Conclusions -- References -- Part IV Food Industry Ingredients -- Chapter 7 The Resinoids: Their Chemistry and Uses -- 7.1 Introduction -- 7.1.1 Asafoetida (Ferula assa-foetida) -- 7.1.2 Galbanum (Ferula gummosa) -- 7.1.3 Elemi (Canarium luzonicum) -- 7.1.4 Styrax (Liquidambar orientalis Mill. and Liquidambar styraciflua) -- 7.2 Benzoin Siam (Styrax tonkinensis craib ex hartwiss) and Benzoin Sumatra (Styrax benzoin) -- 7.3 Labdanum (Cistus ladaniferus) -- 7.4 Myrrh (Commiphora myrrha) -- 7.5 Conclusions -- References -- Chapter 8 Seasoning, Herbs, and Spices -- 8.1 Introduction -- 8.2 Spices as Seasoning Ingredient -- 8.2.1 Ajwain (Trachyspermum ammi ) -- 8.2.2 Asafoetida (Ferula asa-foetida) -- 8.2.3 Black Pepper (Piper nigrum) -- 8.2.4 Celery (Apium graveolens) -- 8.2.5 Chili (Capsicum annum) -- 8.2.6 Cinnamon (Cinnamomum cassia) -- 8.2.7 Clove (Syzyium aromaticum) -- 8.2.8 Coriander (Coriandrum sativum) -- 8.2.9 Cumin (Cuminium cyminum) -- 8.2.10 Fennel (Foneiculum vulgare) -- 8.2.11 Fenugreek (Trigonella foenum graecum) -- 8.2.12 Garlic (Allium sativum) -- 8.2.13 Ginger (Zingiber officinale) -- 8.2.14 Green Cardamom (Elletaria cardamomum) -- 8.2.15 Nutmeg and Mace (Myristica fragrans) -- 8.2.16 Onion (Allium cepa) -- 8.2.17 Star Anise (Illicium verum) -- 8.2.18 Turmeric (Curcuma domestica) -- 8.3 Herbs as Seasoning Ingredient -- 8.3.1 Basil (Osimum basilicum) -- 8.3.2 Oregano (Origanum vulgare) -- 8.3.3 Parsley (Petroselinum sativum) -- 8.3.4 Rosemary (Rosmarinus offinialis) -- 8.3.5 Thyme (Thymus vulgaris) -- 8.4 Seasoning Blends -- 8.5 Future Aspects -- References -- Part V Regulations, Consumer Trends, and In Silico Biology -- Chapter 9 Regulatory Aspects for Flavor and Fragrance Materials -- 9.1 Introduction -- 9.2 Biosynthesis of Food Flavors |
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9.2.1 Enzymes Used for Food Flavor Synthesis -- 9.2.2 Biosynthesis of Flavors by Fermentation -- 9.2.3 Production of Flavors from Agro Waste -- 9.2.4 Production of Flavors through Plant Cells -- 9.3 Safety Evaluation of Added Flavors by FDA -- 9.4 Conclusion -- References -- Chapter 10 Sensory Science and its Perceptual Properties -- 10.1 Introduction -- 10.2 Sensorial Characteristics -- 10.2.1 Appearance -- 10.2.2 Color -- 10.2.3 Shape-Size -- 10.2.4 Defects -- 10.2.5 Odor -- 10.2.6 Taste -- 10.2.7 Texture -- 10.2.8 Flavor -- 10.3 Sensory Evaluation - Perception - Acceptance of Foods -- 10.3.1 Sensory Evaluation Tests -- 10.4 Sensory Control of Foods - Methodology -- 10.4.1 Sensory Laboratory -- 10.4.2 Assessors/Panelists - Training -- 10.4.3 Samples -- 10.4.4 Sensory Tests and Methods -- 10.4.5 Presentation of Sensory Analyses Results - Correlation to Objective Analyses -- 10.5 Conclusions -- References -- Chapter 11 Challenges of Sensory Science: Retention and Release -- 11.1 Introduction -- 11.2 Bottlenecks and Novel Insights of Sensory Science -- 11.3 Sensorium Organs -- 11.3.1 Sensory of Sight -- 11.3.2 Sensory of Olfaction -- 11.3.3 Sense of Touch -- 11.3.4 Sensory of Taste -- 11.3.5 Sense of Hear -- 11.4 Factors Affecting Flavor Retention and Release -- 11.4.1 Flavor Binding and Entrapment -- 11.4.2 Flavor-Matrix Interaction -- 11.5 Future Prospects -- References -- Chapter 12 Virtual Screening: An In Silico Approach to Flavor Compounds -- 12.1 Introduction -- 12.2 Flavor Bioinformatics -- 12.2.1 Comparative Genomics -- 12.2.2 Omics Technologies -- 12.2.3 Bioactive Peptides -- 12.3 Computational Strategies -- 12.3.1 Homology Modeling -- 12.3.2 Synthetic Ligands for Taste Receptors -- 12.3.3 Molecular Docking of Flavor Compounds -- 12.3.4 Virtual Screening Tools for Flavor Compounds -- 12.3.4.1 QSAR-Based Virtual Screening for Flavor Compounds |
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12.3.4.2 Model Validation -- 12.3.4.3 Docking Setups -- 12.3.5 Structural Motifs in Flavor Compounds -- 12.4 Quality and Safety of Flavor Compounds -- 12.5 Conclusion -- References -- Chapter 13 Endpoint: A Sensory Perception of Future -- 13.1 Introduction -- 13.2 Sensory Perception -- 13.3 Flavor Perception -- 13.3.1 Flavor Receptors -- 13.3.2 Food Oral Processing -- 13.4 Consumer Perception -- 13.4.1 Food Choice -- 13.4.2 Food Psychology -- 13.5 Future of Flavors -- 13.6 Conclusion -- References -- Index -- EULA |
| Notes |
Description based on publisher supplied metadata and other sources |
| Form |
Electronic book
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| Author |
Sukumaran, Nimisha Pulikkal
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Jacob, Joby
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Thomas, Sabu
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| ISBN |
3527824812 |
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9783527824816 |
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3527824790 |
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9783527824793 |
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