LEADER 04560nam 2200601 450 001 9910819459603321 005 20230921195919.0 010 $a1-118-35404-4 010 $a1-118-35403-6 010 $a1-118-35405-2 035 $a(CKB)4330000000006227 035 $a(EBL)4631555 035 $a(MiAaPQ)EBC4631555 035 $a(Au-PeEL)EBL4631555 035 $a(CaPaEBR)ebr11246377 035 $a(CaONFJC)MIL949131 035 $a(OCoLC)956648443 035 $a(EXLCZ)994330000000006227 100 $a20160826h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aBiotechnology in flavor production /$fedited by Daphna Havkin-Frenkel, Nativ Dudai 205 $aSecond edition. 210 1$aChichester, England :$cWiley-Blackwell,$d2016. 210 4$dİ2016 215 $a1 online resource (341 pages) 225 0 $aTHEi Wiley ebooks. 300 $aDescription based upon print version of record. 311 $a1-118-35406-0 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; 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 327 $aAcknowledgmentsReferences; 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 327 $aVariation 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; Sake?; Wine, beer, and sake? yeasts; Wine yeasts; Beer yeasts; Sake? yeasts; Acids; Non-volatile acids; Volatile acids; Alcohols; Ethanol; Glycerol 327 $aHigher 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; References 327 $aChapter 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; Introduction 327 $aEstablishment of callus culture 606 $aFood$xBiotechnology 606 $aFlavor 615 0$aFood$xBiotechnology. 615 0$aFlavor. 676 $a664/.07 702 $aHavkin-Frenkel$b D$g(Daphna),$f1951- 702 $aDudai$b N$g(Nativ), 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910819459603321 996 $aBiotechnology in flavor production$9768383 997 $aUNINA