Biotechnology in Flavor Production [electronic resource].

ISBN:

9781444302509

Title:

Author:

Havkin-Frenkel, Daphna.

Personal Author:

Havkin-Frenkel, Daphna.

Publication Information:

Chicester : John Wiley & Sons, Ltd., 2009.

Physical Description:

1 online resource (232 p.)

General Note:

Description based upon print version of record.

Contents:

Biotechnology in Flavor Production; Contributors; Preface; Chapter 1The development of yeast strains as tools foradjusting the flavor of fermented beverages tomarket specificationsJan H. Swiegers, Sofie M.G. Saerens and Isak S. Pretorius; Introduction; Wine; Beer; Saké; Wine, beer and saké yeasts; Wine yeasts; Beer yeasts; Saké yeasts; Acids; Non-volatile acids; Volatile acids; Alcohols; Ethanol; Glycerol; Higher alcohols; Esters; Carbonyl compounds; Acetaldehyde; Diacetyl; Volatile phenols; Sulfur compounds; Sulfides; Mercaptans; Thiols; Monoterpenoids; Conclusion; References

Chapter 2Biotechnology of flavor production indairy productsBart C. Weimer, Sweta Rajan and Balasubramanian GanesanIntroduction; Biochemistry of dairy fermentations; Biotechnology and flavor; Flavor production from bacteria; Comparative genomics of flavor production; Expression and metabolite analysis; Non-culturable lactococci; Summary; References; Chapter 3Biotechnological production of vanillinDaphna Havkin-Frenkel and Faith C. Belanger; Introduction; Biosynthesis of vanillin; Natural occurrence of vanillin; Site of vanillin production in vanilla beans

Vanillin biosynthetic pathway in V. planifoliaProduction of vanillin by biotechnology; Introduction; Use of microorganisms; Use of plant tissue culture; Use of enzymes; Use of physical and mild chemistry; Synthetic vanillin; Vanillin from vanilla beans; Regulations; Conclusions and future outlook; References; Chapter 4Plant cell culture as a source of valuablechemicalsChee-Kok Chin; Introduction; Establishment of callus culture; Initiation and maintenance of cell culture; Production of valuable chemicals by cultured plant cells; Concluding remarks; References

Chapter 5Tomato aroma: Biochemistry and biotechnologyRachel Davidovich-Rikanati, Yaniv Azulay, Yaron Sitrit,Yaakov Tadmor and Efraim LewinsohnThe major aroma impact volatiles in tomato andtheir biosynthetic pathways; Biosynthesis of tomato volatiles; Degradation of fatty acids; Volatiles derived from amino acids; Terpenes; Carotenoid pigmentation affects the flavor andvolatile composition of tomato fruit; Genetic engineering of tomato aroma; Conclusion; References; Chapter 6Flavor development in riceLouis M.T. Bradbury, Robert J. Henry and Daniel L.E. Waters; Introduction; Old flavors of rice

Rice textureFragrant rice; The chemistry of rice fragrance; The genetics of rice fragrance; BAD enzymes and 2AP synthesis; The future; References; Chapter 7Breeding and biotechnology for flavordevelopment in apple (Malus ́ domestica Borkh.)Susan K. Brown; Quality; Apple volatiles; Ester compounds and ester biosynthesis; Measurement techniques; Varietal and developmental differences; Effect of storage; Effect of processing; Effect of 1-methylcyclopropene treatment; Hypoxia; Gene isolation; Genetic studies, linkage maps and marker-assisted selection; ESTs; Transgenic approaches

Ethylene production and softening (ACS-ACO)

Subject Term:

Flavor.

Food - Biotechnology.

Food -- Biotechnology.

Added Author:

Belanger, Faith.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2009

Publication Information:

Chicester : John Wiley & Sons, Ltd., 2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.07	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

Biotechnology can deliver complex flavors both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic engineering of biosynthetic pathways to produce high-value secondary metabolites that can enhance the flavors of food products. Biotechnology is also playing an increasingly important role in the breeding of food crops for enhanced flavor.

This book provides a unique overview of the current state of the art of flavor production through biotechnology, examining the principles and current methods of producing flavors from plants and other organisms. Chapters are included on plant tissue culture, genetic engineering of plants for flavor improvement and genetic engineering of bacteria and fungi for flavor improvement of fermented beverages and dairy products. The book is directed at food scientists and technologists in the food and flavour industries as well as academics and ingredients suppliers.

Author Notes

Dr Daphna Havkin-Frenkel, Bakto Flavors LCC, North Brunswick, New Jersey and Biotechnology Center for Agriculture and the Envirnoment, Rutgers University, New Brunswick, New Jersey, USA

Dr Faith C. Belanger , Plant Biology and Pathology Department and Biotechnology Center for Agriculture and the Environment, Rutgers University, New Brunswick, New Jersey, USA

1 The development of yeast strains as tools to adjust the flavor of fermented beverages to market specificationsJan H. Swiegers and Sofie M.G. Saerens and Professor Isak S. Pretorius

2 Biotechnology of flavor production in dairy productsDr Bart C. Weimer and Sweta Rajan and Bala Ganesan

3 Biotechnological production of vanillinDr Daphna Havkin-Frenkel and Dr Faith C. Belanger

4 Plant cell culture as a source of valuable chemicalsDr Chee-Kok Chin

5 Tomato aroma: biochemistry and biotechnologyRachel Davidovich-Rikanati and Yaniv Azulay and Yaron Sitrit and Yaakov Tadmor and Dr Efraim Lewinsohn

6 Flavour development in riceLouis M. T. Bradbury and Dr. Robert J. Henry and Daniel L. E. Waters

7 Breeding and biotechnology for flavor development in apple (Malus x domestica Borkh)Dr Susan K. Brown

8 Aroma as a factor in the breeding process of fresh herbs - the case of basilDr Nativ Dudai and Dr Faith C. Belanger

9 Increasing the methional content in potato through biotechnologyRong Di

10 Regulatory aspects of flavor development - traditional versus bioengineeredDr Sabine Teske and Dr James C. Griffiths

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Summary

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Table of Contents