Biotechnology in Flavor Production, 2nd Edition

Content: Contributors xi    Preface xv    Chapter 1 The flavor of citrus fruit 1 Ron Porat, Sophie Deterre, Pierre Giampaoli and Anne Plotto    Introduction 1    Taste components of citrus fruit 3    Sugars 5    Acids 6    Bitter compounds 6    Aroma compounds of citrus fruit 8    Terpene hydrocarbons 9    Aldehydes 10    Alcohols 11    Esters 11    Ketones 11    Other volatiles 12    Citrus genes involved in flavor production 12    The unique flavor of different citrus species 13    The flavor of oranges 14    The flavor of mandarins 14    The flavor of grapefruit 15    The flavor of lemons 16    Accumulation of off-flavors in fresh citrus fruit during postharvest storage 17    Flavor of citrus essential oils 19    Acknowledgments 24    References 24    Chapter 2 Aroma as a factor in the breeding process of fresh herbs     the case of basil 32 Nativ Dudai and Faith C. Belanger    The importance of selecting for aroma in breeding of aromatic plants 32    The importance of genetic factors regarding the essential oil composition in aromatic plants 32    Sweet basil and the Ocimum genus 34    Uses of sweet basil 34    The chemistry of the aroma factors of plants: the essential oil 36    Essential oil profiles of common commercial basil varieties 36    Comparison of chemical analysis methods 41    Variation of the volatile compound composition within the plant 43    Variation of aroma compounds within cultivars and the potential for selection 45    Biosynthetic pathways of basil aroma components 47    Inheritance of aroma compounds in basil 50    Interspecific hybridization among Ocimum species 52    Applications of biotechnology-based approaches to modification of basil aroma 53    References 54    Chapter 3 Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications 62 Jan H. Swiegers, Sofie M.G. Saerens and Isak S. Pretorius    Introduction 62    Wine 63    Beer 63    Sake 64    Wine, beer, and sake yeasts 64    Wine yeasts 65    Beer yeasts 67    Sake yeasts 67    Acids 69    Non-volatile acids 69    Volatile acids 72    Alcohols 74    Ethanol 74    Glycerol 76    Higher alcohols 78    Esters 83    Carbonyl compounds 91    Acetaldehyde 91    Diacetyl 93    Volatile phenols 95    Sulfur compounds 98    Sulfides 98    Mercaptans 102    Thiols 102    Monoterpenoids 106    Conclusion 109    References 109    Chapter 4 Biotechnology of flavor formation in fermented dairy products 133 Balasubramanian Ganesan and Bart C. Weimer    Introduction 133    Biochemistry of dairy fermentations 135    Biotechnology and flavor 138    Flavor production from bacteria 147    Comparative genomics of flavor production 149    Expression and metabolite analysis 154    Predictive bioinformatics 155    Non-culturable lactococci 156    Translation of omics to biotechnology 156    Conclusion 158    References 158    Chapter 5 Biotechnological production of vanillin 165 Daphna Havkin-Frenkel and Faith C. Belanger    Introduction 165    Biosynthesis of vanillin 168    Natural occurrence of vanillin 168    Site of vanillin production in vanilla beans 168    Vanillin biosynthetic pathway in Vanilla planifolia 170    Production of vanillin by biotechnology 171    Introduction 171    Use of microorganisms 172    Use of plant tissue culture 177    Use of enzymes 177    Use of physical and mild chemistry methods 181    Synthetic vanillin 182    Vanillin from vanilla beans 182    Regulations 183    Conclusions and future outlook 185    References 186    Chapter 6 Plant cell culture as a source of valuable chemicals 193 Chee-Kok Chin    Introduction 193    Establishment of callus culture 194    Initiation and maintenance of cell culture 197    Production of valuable chemicals by cultured plant cells 198    Metabolic engineering to improve chemical production 204    Concluding remarks 205    References 205    Chapter 7 Increasing the methional content in potato through biotechnology 211 Rong Di    Flavor compound methional in foods 211    Formation of methional 212    Synthesis of Met in plants 213    Biotechnology to enhance Met and methional 214    References 217    Chapter 8 Flavor development in rice 221 Louis M.T. Bradbury, Robert J. Henry and Daniel L.E. Waters    Introduction 221    Old flavors of rice 221    Rice texture 223    Fragrant rice 224    The chemistry of rice fragrance 227    The genetics of rice fragrance 228    BAD enzymes and 2AP synthesis 233    The future 237    References 237    Chapter 9 Tomato aroma: biochemistry and biotechnology 243 Rachel Davidovich-Rikanati, Yaron Sitrit, Yaakov Tadmor, Eran Pichersky, Natalia Dudareva and Efraim Lewinsohn    The major aroma impact volatiles in tomato and their biosynthetic pathways 243    Biosynthesis of tomato volatiles 244    Degradation of fatty acids 244    Volatiles derived from amino acids 246    Terpenes 248    Carotenoid pigmentation affects the flavor and volatile composition of tomato fruit 250    Genetic engineering of tomato aroma 253    Contribution of    omics    to improving our understanding of aroma biosynthesis and perception 256    Conclusion 258    Acknowledgment 258    References 258    Chapter 10 Breeding and biotechnology for flavor development in apple (Malus x domestica Borkh.) 264 Susan K. Brown    Quality 265    Apple volatiles 265    Ester compounds and ester biosynthesis 266    Measurement techniques 266    Varietal and developmental differences 267    Effect of storage 268    Effect of processing 269    Effect of 1-methylcyclopropene treatment 270    Hypoxia 270    Gene isolation 271    Genetic studies, linkage maps, and marker-assisted selection 271    ESTs 272    Transgenic approaches 273    Ethylene production and softening (ACS   ACO) 274    Consumer perceptions and sensory testing 274    References 275    Chapter 11 Biosynthesis and perception of melon aroma 281 Itay Gonda, Yosef Burger, Arthur A. Schaffer, Mwafaq Ibdah, Ya   akov Tadmor, Nurit Katzir, Aaron Fait and Efraim Lewinsohn    Introduction 281    Volatile composition of melon fruit 283    Odor perception 288    Biosynthesis of melon aroma volatiles 292    Terpenoids 292    Fatty acid-derived volatile aldehydes 293    Amino acid-derived aroma compounds 294    Formation of volatile alcohols from volatile aldehydes 296    Formation of volatile esters from volatile alcohols 297    The interphase between volatile and non-volatile metabolites 298    Changes of volatile profiles in transgenic melons inhibited in ethylene production 299    Concluding remarks 299    References 300    Index 307