The flavour of fruits
著者
書誌事項
The flavour of fruits
(Developments in food science, 3 . Food flavours ; pt. C)
Elsevier, 1990
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and indexes
内容説明・目次
内容説明
This is the third volume in the series Food Flavours and deals with the flavour of fruit. The authors provide detailed critical evaluation of tables listing identified volatile constituents contributing to the flavour of fruit. Additional aspects of flavour composition and qualities of various fruits is also discussed.
Aroma biogenesis and the effects of agricultural practices, storage conditions and processing on the development of fruit flavour have also been considered.
Discussion of a wide range of the less common and more exotic fruit is included, as well as the more popular types. The major groupings of fruit have been covered in this book by International authorities from Finland, France, Germany, New Zealand, the U.S.A. and the U.K.
目次
I. The flavour of apples, pears and quinces (N.M.M. Paillard). Chemical composition. Organoleptic value of identified volatiles. Formation of aromas by fruits. II. Stoned fruit: apricot, plum, peach, cherry (J. Crouzet et al.). Apricot. Plum. Peach. Cherry. III. Factors affecting the flavour of citrus fruit (S. Nagy, P.E. Shaw). Citrus fruit cultivars. Agricultural practices affecting flavour. Climate (specifically temperature). Maturity. Fruit composition and flavour quality. Pectin and structural carbohydrates. Bitterness and astringency. Volatile flavour components. IV. The flavour of berries (E. Honkanen, T. Hirvi). Isolation and concentration of volatiles of berries. Identification and quantification of aroma compounds of berries. Relationship between instrumental and sensory analyses of aroma compounds of berries. Strawberries. Berries of the genus Rubus. Fruits of sea buckthorn. Currants. Berries of the genus Vaccinium. V. The flavour of tropical fruits (banana, melon, pineapple) (K.-H. Engel et al.). Banana. Melon. Pineapple. VI. `Minor' tropical fruits - mango, papaya, passion fruit, and guava (Takayuki Shibamoto, Chung-Shih Tang). Mango. Papaya. Passion fruit. Guava. VII. The flavour of exotic fruit (H. Young, V.J. Paterson). Kiwifruit. Feijoa. Roseapple. Cherimoya. Custard apple. Soursop. Carambola. Cashew apple. Mountain papaya. Babaco. Jackfruit. Durian. Mangosteen. Loquat. Beli fruit. Wood apple. Sapodilla. Tamarind. Dalieb. Prickly pear. Pepino. Bacuri, capuacu, muruci taperaba. VIII. Tomato, cucumber and gherkin (P.W. Goodenough). Tomato. Cucumber and gherkin. Subject index.
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