Biotechnology in flavor production:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Oxford [u.a.]
Blackwell
2008
|
| Edition: | 1. publ. |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Item Description: | Includes bibliographical references and index |
| Physical Description: | X, 214 S. Ill., graph. Darst. 25 cm |
| ISBN: | 9781405156493 140515649X |
Staff View
MARC
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| 245 | 1 | 0 | |a Biotechnology in flavor production |c edited by Daphna Havkin-Frenkel and Faith Belanger |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Oxford [u.a.] |b Blackwell |c 2008 | |
| 300 | |a X, 214 S. |b Ill., graph. Darst. |c 25 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Flavor | |
| 650 | 4 | |a Food |x Biotechnology | |
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| 700 | 1 | |a Havkin-Frenkel, Daphna |e Sonstige |4 oth | |
| 700 | 1 | |a Belanger, Faith C. |e Sonstige |4 oth | |
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Record in the Search Index
| _version_ | 1804137772874727424 |
|---|---|
| adam_text | Contents
Contributors
Preface
Chapter 1 The development of yeast strains as tools for adjusting the flavor
of fermented beverages to market specifications
Jan H. Swiegers, Sofie M. G. Saerens and hak S. Pretorius
Introduction
Wine
Beer
Sake
Wine, beer and sake yeasts
Wine yeasts
Beer yeasts
Sake 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 2 Biotechnology of flavor production in dairy products
Bart C. Weimer, Sweta Rajan and Balasubramanian Ganesan
Introduction
Biochemistry of dairy fermentations
Biotechnology and flavor
Flavor production from bacteria
IX
xi
1
1
1
2
3
3
4
5
5
6
6
9
10
10
12
14
17
23
23
25
26
29
29
32
33
35
38
38
56
56
57
60
70
vi Contents
Comparative genomics of flavor production 71
Expression and metabolite analysis 75
Non-culturable lactococci 77
Summary 77
References 78
Chapter 3 Biotechnological production of vanillin 83
Daphna Havkin-Frenkel and Faith C. Belanger
Introduction 83
Biosynthesis of vanillin 85
Natural occurance of vanillin 85
Site of vanillin production in vanilla beans 85
Vanillin biosynthetic pathway in V. planifolia 86
Production of vanillin by biotechnology 88
Introduction 88
Use of microorganisms 88
Use of plant tissue culture 94
Use of enzymes 95
Use of physical and mild chemistry 95
Synthetic vanillin 96
Vanillin from vanilla beans 96
Regulations 97
Conclusions and future outlook 98
References 98
Chapter 4 Plant cell culture as a source of valuable chemicals 104
Chee-Kok Chin
Introduction 104
Establishment of callus culture 105
Initiation and maintenance of cell culture 107
Production of valuable chemicals by cultured plant cells 108
Concluding remarks 113
References 113
Chapter 5 Tomato aroma: Biochemistry and biotechnology 118
Rachel Davidovich-Rikanati, Yaniv Azulay, Yawn Sitrit,
Yaakov Tadmor and Efraim Lewinsohn
The major aroma impact volatiles in tomato and their
biosynthetic pathways 118
Biosynthesis of tomato volatiles 119
Degradation of fatty acids 119
Volatiles derived from amino acids 120
Terpenes 121
Carotenoid pigmentation affects the flavor and volatile composition
of tomato fruit 122
Contents
VII
Genetic engineering of tomato aroma
Conclusion
References
124
126
127
Chapter 6 Flavor development in rice
Louis M. T. Bradbury, Robert J. Henry and Daniel L. E. Waters
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
130
130
130
131
132
135
136
138
141
142
Chaper 7 Breeding and biotechnology for flavor development in apple
(Malm x 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)
Consumer perceptions and sensory testing
References
147
147
148
148
149
149
151
151
152
152
152
153
154
154
155
155
156
Chapter 8 Aroma as a factor in the breeding process of fresh herbs -
the case of basil 161
Nativ Dudai and Faith C. Belanger
The importance of selecting for aroma in breeding of aromatic plants 161
The importance of genetic factors regarding the essential oil
composition in aromatic plants 161
Sweet basil and the Ocimum genus 162
Uses of sweet basil 163
viii Contents______________________________________________________________
The chemistry of the aroma factors of plants: The essential oil 164
Essential oil profiles of common commercial basil varieties 164
Comparison of chemical analysis methods 169
Variation of the volatile compound composition within the plant 170
Variation of aroma compounds within cultivars and the potential
for selection 171
Biosynthetic pathways of basil aroma components 174
Inheritance of aroma compounds in basil 176
Interspecific hybridization among Ocimum species 177
Applications of biotechnology-based approaches to modification
of basil aroma 178
References 179
Chapter 9 Increasing the methional content in potato through biotechnology 185
Rong Di
Flavor compound methional in foods 185
Formation of methional 185
Synthesis of Met in plants 186
Biotechnology to enhance Met and methional 188
References 190
Chapter 10 Regulatory aspects of flavor development - traditional
versus bioengineered 194
Sabine Teske and James C. Griffiths
Bioengineered food products 194
Conventional flavors 195
The use of microbes as vectors of food ingredients and flavors 196
Bioengineered flavors 197
Safety standards of food products, ingredients, and flavors 198
Determination of reasonable certainty of no harm safety standard 199
The 1992 Policy - Substantial equivalence of bioengineered
food ingredients 202
Plant-derived bioengineered foods - A special case 203
Labeling of bioengineered food products 204
Allergenicity of bioengineered foods 205
Notes 207
References 207
Index 211
Colour plates are found facing p. 84
|
| adam_txt |
Contents
Contributors
Preface
Chapter 1 The development of yeast strains as tools for adjusting the flavor
of fermented beverages to market specifications
Jan H. Swiegers, Sofie M. G. Saerens and hak S. Pretorius
Introduction
Wine
Beer
Sake
Wine, beer and sake yeasts
Wine yeasts
Beer yeasts
Sake 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 2 Biotechnology of flavor production in dairy products
Bart C. Weimer, Sweta Rajan and Balasubramanian Ganesan
Introduction
Biochemistry of dairy fermentations
Biotechnology and flavor
Flavor production from bacteria
IX
xi
1
1
1
2
3
3
4
5
5
6
6
9
10
10
12
14
17
23
23
25
26
29
29
32
33
35
38
38
56
56
57
60
70
vi Contents
Comparative genomics of flavor production 71
Expression and metabolite analysis 75
Non-culturable lactococci 77
Summary 77
References 78
Chapter 3 Biotechnological production of vanillin 83
Daphna Havkin-Frenkel and Faith C. Belanger
Introduction 83
Biosynthesis of vanillin 85
Natural occurance of vanillin 85
Site of vanillin production in vanilla beans 85
Vanillin biosynthetic pathway in V. planifolia 86
Production of vanillin by biotechnology 88
Introduction 88
Use of microorganisms 88
Use of plant tissue culture 94
Use of enzymes 95
Use of physical and mild chemistry 95
Synthetic vanillin 96
Vanillin from vanilla beans 96
Regulations 97
Conclusions and future outlook 98
References 98
Chapter 4 Plant cell culture as a source of valuable chemicals 104
Chee-Kok Chin
Introduction 104
Establishment of callus culture 105
Initiation and maintenance of cell culture 107
Production of valuable chemicals by cultured plant cells 108
Concluding remarks 113
References 113
Chapter 5 Tomato aroma: Biochemistry and biotechnology 118
Rachel Davidovich-Rikanati, Yaniv Azulay, Yawn Sitrit,
Yaakov Tadmor and Efraim Lewinsohn
The major aroma impact volatiles in tomato and their
biosynthetic pathways 118
Biosynthesis of tomato volatiles 119
Degradation of fatty acids 119
Volatiles derived from amino acids 120
Terpenes 121
Carotenoid pigmentation affects the flavor and volatile composition
of tomato fruit 122
Contents
VII
Genetic engineering of tomato aroma
Conclusion
References
124
126
127
Chapter 6 Flavor development in rice
Louis M. T. Bradbury, Robert J. Henry and Daniel L. E. Waters
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
130
130
130
131
132
135
136
138
141
142
Chaper 7 Breeding and biotechnology for flavor development in apple
(Malm x 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)
Consumer perceptions and sensory testing
References
147
147
148
148
149
149
151
151
152
152
152
153
154
154
155
155
156
Chapter 8 Aroma as a factor in the breeding process of fresh herbs -
the case of basil 161
Nativ Dudai and Faith C. Belanger
The importance of selecting for aroma in breeding of aromatic plants 161
The importance of genetic factors regarding the essential oil
composition in aromatic plants 161
Sweet basil and the Ocimum genus 162
Uses of sweet basil 163
viii Contents_
The chemistry of the aroma factors of plants: The essential oil 164
Essential oil profiles of common commercial basil varieties 164
Comparison of chemical analysis methods 169
Variation of the volatile compound composition within the plant 170
Variation of aroma compounds within cultivars and the potential
for selection 171
Biosynthetic pathways of basil aroma components 174
Inheritance of aroma compounds in basil 176
Interspecific hybridization among Ocimum species 177
Applications of biotechnology-based approaches to modification
of basil aroma 178
References 179
Chapter 9 Increasing the methional content in potato through biotechnology 185
Rong Di
Flavor compound methional in foods 185
Formation of methional 185
Synthesis of Met in plants 186
Biotechnology to enhance Met and methional 188
References 190
Chapter 10 Regulatory aspects of flavor development - traditional
versus bioengineered 194
Sabine Teske and James C. Griffiths
Bioengineered food products 194
Conventional flavors 195
The use of microbes as vectors of food ingredients and flavors 196
Bioengineered flavors 197
Safety standards of food products, ingredients, and flavors 198
Determination of 'reasonable certainty of no harm' safety standard 199
The 1992 Policy - Substantial equivalence of bioengineered
food ingredients 202
Plant-derived bioengineered foods - A special case 203
Labeling of bioengineered food products 204
Allergenicity of bioengineered foods 205
Notes 207
References 207
Index 211
Colour plates are found facing p. 84 |
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| spelling | Biotechnology in flavor production edited by Daphna Havkin-Frenkel and Faith Belanger 1. publ. Oxford [u.a.] Blackwell 2008 X, 214 S. Ill., graph. Darst. 25 cm txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Flavor Food Biotechnology Aromastoff (DE-588)4130237-0 gnd rswk-swf Bioverfahrenstechnik (DE-588)4307166-1 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Aromastoff (DE-588)4130237-0 s Bioverfahrenstechnik (DE-588)4307166-1 s b DE-604 Havkin-Frenkel, Daphna Sonstige oth Belanger, Faith C. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016576868&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Biotechnology in flavor production Flavor Food Biotechnology Aromastoff (DE-588)4130237-0 gnd Bioverfahrenstechnik (DE-588)4307166-1 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4307166-1 (DE-588)4143413-4 |
| title | Biotechnology in flavor production |
| title_auth | Biotechnology in flavor production |
| title_exact_search | Biotechnology in flavor production |
| title_exact_search_txtP | Biotechnology in flavor production |
| title_full | Biotechnology in flavor production edited by Daphna Havkin-Frenkel and Faith Belanger |
| title_fullStr | Biotechnology in flavor production edited by Daphna Havkin-Frenkel and Faith Belanger |
| title_full_unstemmed | Biotechnology in flavor production edited by Daphna Havkin-Frenkel and Faith Belanger |
| title_short | Biotechnology in flavor production |
| title_sort | biotechnology in flavor production |
| topic | Flavor Food Biotechnology Aromastoff (DE-588)4130237-0 gnd Bioverfahrenstechnik (DE-588)4307166-1 gnd |
| topic_facet | Flavor Food Biotechnology Aromastoff Bioverfahrenstechnik Aufsatzsammlung |
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