04560nam 2200601 450 991081945960332120230921195919.01-118-35404-41-118-35403-61-118-35405-2(CKB)4330000000006227(EBL)4631555(MiAaPQ)EBC4631555(Au-PeEL)EBL4631555(CaPaEBR)ebr11246377(CaONFJC)MIL949131(OCoLC)956648443(EXLCZ)99433000000000622720160826h20162016 uy 0engur|n|---|||||rdacontentrdamediardacarrierBiotechnology in flavor production /edited by Daphna Havkin-Frenkel, Nativ DudaiSecond edition.Chichester, England :Wiley-Blackwell,2016.©20161 online resource (341 pages)THEi Wiley ebooks.Description based upon print version of record.1-118-35406-0 Includes bibliographical references at the end of each chapters and index.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 oilsAcknowledgmentsReferences; 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 plantVariation of aroma compounds within cultivars and the potential for selectionBiosynthetic 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; GlycerolHigher alcoholsEsters; 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; ReferencesChapter 5 Biotechnological production of vanillinIntroduction; 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; IntroductionEstablishment of callus cultureFoodBiotechnologyFlavorFoodBiotechnology.Flavor.664/.07Havkin-Frenkel D(Daphna),1951-Dudai N(Nativ),MiAaPQMiAaPQMiAaPQBOOK9910819459603321Biotechnology in flavor production768383UNINA