Cover -- Title Page -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1 The flavor of citrus fruit -- Introduction -- Taste components of citrus fruit -- Sugars -- Acids -- Bitter compounds -- Aroma compounds of citrus fruit -- Terpene hydrocarbons -- Aldehydes -- Alcohols -- Esters -- Ketones -- Other volatiles -- Citrus genes involved in flavor production -- The unique flavor of different citrus species -- The flavor of oranges -- The flavor of mandarins -- The flavor of grapefruit -- The flavor of lemons -- Accumulation of off-flavors in fresh citrus fruit during postharvest storage -- Flavor of citrus essential oils -- Acknowledgments -- References -- Chapter 2 Aroma as a factor in the breeding process of fresh herbs-the case of basil -- The importance of selecting for aroma in breeding of aromatic plants -- The importance of genetic factors regarding the essential oil composition in aromatic plants -- Sweet basil and the Ocimum genus -- Uses of sweet basil -- The chemistry of the aroma factors of plants: the essential oil -- Essential oil profiles of common commercial basil varieties -- Comparison of chemical analysis methods -- Variation of the volatile compound composition within the plant -- Variation of aroma compounds within cultivars and the potential for selection -- Biosynthetic pathways of basil aroma components -- Inheritance of aroma compounds in basil -- Interspecific hybridization among Ocimum species -- Applications of biotechnology-based approaches to modification of basil aroma -- References -- Chapter 3 Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications -- 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 4 Biotechnology of flavor formation in fermented dairy products -- Introduction -- Biochemistry of dairy fermentations -- Biotechnology and flavor -- Flavor production from bacteria -- Comparative genomics of flavor production -- Expression and metabolite analysis -- Predictive bioinformatics -- Non-culturable lactococci -- Translation of omics to biotechnology -- Conclusion -- References -- Chapter 5 Biotechnological production of vanillin -- Introduction -- Biosynthesis of vanillin -- Natural occurrence of vanillin -- Site of vanillin production in vanilla beans -- Vanillin biosynthetic pathway in Vanilla planifolia -- Production of vanillin by biotechnology -- Introduction -- Use of microorganisms -- Use of plant tissue culture -- Use of enzymes -- Use of physical and mild chemistry methods -- Synthetic vanillin -- Vanillin from vanilla beans -- Regulations -- Conclusions and future outlook -- References -- Chapter 6 Plant cell culture as a source of valuable chemicals -- Introduction -- Establishment of callus culture -- Initiation and maintenance of cell culture -- Production of valuable chemicals by cultured plant cells -- Metabolic engineering to improve chemical production -- Concluding remarks -- References -- Chapter 7 Increasing the methional content in potato through biotechnology -- Flavor compound methional in foods -- Formation of methional -- Synthesis of Met in plants -- Biotechnology to enhance Met and methional -- References -- Chapter 8 Flavor development in rice -- Introduction -- Old flavors of rice -- Rice texture -- Fragrant rice -- The chemistry of rice fragrance -- The genetics of rice fragrance.

BAD enzymes and 2AP synthesis -- The future -- References -- Chapter 9 Tomato aroma: biochemistry and biotechnology -- The major aroma impact volatiles in tomato and their biosynthetic pathways -- Biosynthesis of tomato volatiles -- Degradation of fatty acids -- Volatiles derived from amino acids -- Terpenes -- Carotenoid pigmentation affects the flavor and volatile composition of tomato fruit -- Genetic engineering of tomato aroma -- Contribution of "omics" to improving our understanding of aroma biosynthesis and perception -- Conclusion -- Acknowledgment -- References -- Chapter 10 Breeding and biotechnology for flavor development in apple (Malus × domestica Borkh.)* -- 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) -- Consumer perceptions and sensory testing -- References -- Chapter 11 Biosynthesis and perception of melon aroma -- Introduction -- Volatile composition of melon fruit -- Odor perception -- Biosynthesis of melon aroma volatiles -- Terpenoids -- Fatty acid-derived volatile aldehydes -- Amino acid-derived aroma compounds -- Formation of volatile alcohols from volatile aldehydes -- Formation of volatile esters from volatile alcohols -- The interphase between volatile and non-volatile metabolites -- Changes of volatile profiles in transgenic melons inhibited in ethylene production -- Concluding remarks -- References -- Index -- Supplemental Images -- EULA.