Natural Flavours, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach

Cover
Title Page
Copyright Page
Contents
Preface
Part I Biodiversity
Chapter 1 Natural Product Diversity and its Biomolecular Aspects in Flavors and Fragrances
1.1 Introduction
1.2 Genetic Resources and Plant Breeding
1.3 Agricultural Diversification
1.4 Conservation of Agrobiodiversity
1.4.1 Strategies for Conservation of Medicinal Plants
1.4.1.1 Importance of Genebanks
1.4.2 Molecule-Based Phylogenetics
1.4.3 Metabolomic-Based Phylogeny or Chemosystematics
1.5 Economically Important Natural Products Used in Flavors and Fragrances
1.5.1 Flavors
1.5.1.1 Cardamom
1.5.1.2 Cinnamon
1.5.1.3 Cocoa
1.5.1.4 Fenugreek
1.5.1.5 Marigold
1.5.1.6 Nutmeg
1.5.1.7 Vanilla
1.5.1.8 Paprika
1.5.1.9 Rosemary
1.5.2 Fragrances
1.5.2.1 Davana Oil
1.5.2.2 Olibanum Carterii/Serrata
1.5.2.3 Lavender
1.5.2.4 Vetiver
1.6 Conclusion
Acknowledgment
Declaration of Interest
References
Part II Commercial Biotechnology Pathways, and Their Applications to Industrial Sustainability
Chapter 2 Biogenesis of Plant-Derived Flavor Compounds
2.1 Introduction
2.2 Primary and Secondary Flavor Compounds
2.2.1 Primary Metabolites
2.2.1.1 Organic Acids
2.2.1.2 Phytohormones
2.2.1.3 Vitamins
2.2.1.4 Amino Acids
2.2.1.5 Fermentation Products
2.2.1.6 Proteins, Lipids, and Carbohydrates
2.2.2 Secondary Metabolites
2.2.3 Secondary Metabolites with Nitrogen
2.2.3.1 Alkaloids
2.2.3.2 Glucosinolates
2.2.4 Secondary Metabolites Without Nitrogen
2.2.4.1 Terpenoids
2.2.4.2 Phenolics
2.3 Mechanistic Pathways of Flavor Formation
2.3.1 Primary Metabolites
2.3.2 Secondary Metabolites
2.3.2.1 Purine Metabolism
2.3.2.2 Aminoacid Metabolism
2.3.2.3 Carotenoid Metabolism
2.3.2.4 Fatty Acid Metabolism
2.3.2.5 Carbohydrate Metabolism
2.3.2.6 Organic Acid Metabolism
2.4 Conclusion
References
Chapter 3 A Sense of Design: Pathway Unravelling and Rational Metabolic Flow Switching for the Production of Novel Flavor Materials
3.1 Introduction
3.2 Elicitation of Plants
3.2.1 Biotic Elicitors
3.2.2 Abiotic Elicitors
3.3 Transformation Within Cells
3.4 Metabolic Engineering
3.4.1 Upregulating Pathways with Transcription Factors
3.4.2 Redirecting with Tailored Enzymes
3.4.3 Downregulating Pathways Using Knockout of the Gene/Enzyme
3.5 Plant Tissue Culture
3.6 Transgenic (Genetically Modified Organisms) Organisms
References
Part III Flavor Technology
Chapter 4 Flavor Technology and Flavor Delivering Systems
4.1 Introduction
4.2 Flavor Delivery Systems
4.2.1 Microencapsulation
4.2.2 Nanoencapsulation
4.3 Encapsulation Techniques
4.3.1 Coacervation
4.3.2 Molecular Inclusion
4.3.3 Spray Drying
4.3.4 Spray Chilling
4.3.5 Extrusion
4.3.6 Fluidized Bed Coating
4.4 Future Perspectives
References
Chapter 5 Flavor Signatures of Beverages and Confectionaries
5.1 Introduction
5.2 Classification of Flavor Compounds
5.2.1 Based on Type of Flavor Compounds
5.2.2 Based on Flavor Generation
5.3 Plant Parts as Flavoring Compounds
5.4 Flavor Signatures
5.4.1 Effect of Maillard Reaction
5.4.2 Effect of Baking
5.4.3 Enhancement by Addition of Flavorings
5.4.3.1 Flavor-Active Esters
5.4.3.2 Xyloligosaccharides
5.4.3.3 Flax Seeds
5.4.3.4 1,2-Dicarbonyl Compounds
5.5 Role of Flavor Compounds in Sensory Attributes
5.6 Conclusion
References
Chapter 6 Flavor Biochemistry of Fermented Alcoholic Beverages
6.1 Introduction
6.2 General Aspects of Alcohol Fermentation
6.3 General Aspects of Flavor
6.4 Flavor Biochemistry in Fermented Beverages
6.4.1 Wines
6.4.1.1 Flavor Precursors
6.4.1.2 Esters
6.4.1.3 Carbonyl Compounds
6.4.2 Mezcal
6.5 Conclusions
References
Part IV Food Industry Ingredients
Chapter 7 The Resinoids: Their Chemistry and Uses
7.1 Introduction
7.1.1 Asafoetida (Ferula assa-foetida)
7.1.2 Galbanum (Ferula gummosa)
7.1.3 Elemi (Canarium luzonicum)
7.1.4 Styrax (Liquidambar orientalis Mill. and Liquidambar styraciflua)
7.2 Benzoin Siam (Styrax tonkinensis craib ex hartwiss) and Benzoin Sumatra (Styrax benzoin)
7.3 Labdanum (Cistus ladaniferus)
7.4 Myrrh (Commiphora myrrha)
7.5 Conclusions
References
Chapter 8 Seasoning, Herbs, and Spices
8.1 Introduction
8.2 Spices as Seasoning Ingredient
8.2.1 Ajwain (Trachyspermum ammi )
8.2.2 Asafoetida (Ferula asa-foetida)
8.2.3 Black Pepper (Piper nigrum)
8.2.4 Celery (Apium graveolens)
8.2.5 Chili (Capsicum annum)
8.2.6 Cinnamon (Cinnamomum cassia)
8.2.7 Clove (Syzyium aromaticum)
8.2.8 Coriander (Coriandrum sativum)
8.2.9 Cumin (Cuminium cyminum)
8.2.10 Fennel (Foneiculum vulgare)
8.2.11 Fenugreek (Trigonella foenum graecum)
8.2.12 Garlic (Allium sativum)
8.2.13 Ginger (Zingiber officinale)
8.2.14 Green Cardamom (Elletaria cardamomum)
8.2.15 Nutmeg and Mace (Myristica fragrans)
8.2.16 Onion (Allium cepa)
8.2.17 Star Anise (Illicium verum)
8.2.18 Turmeric (Curcuma domestica)
8.3 Herbs as Seasoning Ingredient
8.3.1 Basil (Osimum basilicum)
8.3.2 Oregano (Origanum vulgare)
8.3.3 Parsley (Petroselinum sativum)
8.3.4 Rosemary (Rosmarinus offinialis)
8.3.5 Thyme (Thymus vulgaris)
8.4 Seasoning Blends
8.5 Future Aspects
References
Part V Regulations, Consumer Trends, and In Silico Biology
Chapter 9 Regulatory Aspects for Flavor and Fragrance Materials
9.1 Introduction
9.2 Biosynthesis of Food Flavors
9.2.1 Enzymes Used for Food Flavor Synthesis
9.2.2 Biosynthesis of Flavors by Fermentation
9.2.3 Production of Flavors from Agro Waste
9.2.4 Production of Flavors through Plant Cells
9.3 Safety Evaluation of Added Flavors by FDA
9.4 Conclusion
References
Chapter 10 Sensory Science and its Perceptual Properties
10.1 Introduction
10.2 Sensorial Characteristics
10.2.1 Appearance
10.2.2 Color
10.2.3 Shape-Size
10.2.4 Defects
10.2.5 Odor
10.2.6 Taste
10.2.7 Texture
10.2.8 Flavor
10.3 Sensory Evaluation – Perception – Acceptance of Foods
10.3.1 Sensory Evaluation Tests
10.4 Sensory Control of Foods – Methodology
10.4.1 Sensory Laboratory
10.4.2 Assessors/Panelists – Training
10.4.3 Samples
10.4.4 Sensory Tests and Methods
10.4.5 Presentation of Sensory Analyses Results – Correlation to Objective Analyses
10.5 Conclusions
References
Chapter 11 Challenges of Sensory Science: Retention and Release
11.1 Introduction
11.2 Bottlenecks and Novel Insights of Sensory Science
11.3 Sensorium Organs
11.3.1 Sensory of Sight
11.3.2 Sensory of Olfaction
11.3.3 Sense of Touch
11.3.4 Sensory of Taste
11.3.5 Sense of Hear
11.4 Factors Affecting Flavor Retention and Release
11.4.1 Flavor Binding and Entrapment
11.4.2 Flavor–Matrix Interaction
11.5 Future Prospects
References
Chapter 12 Virtual Screening: An In Silico Approach to Flavor Compounds
12.1 Introduction
12.2 Flavor Bioinformatics
12.2.1 Comparative Genomics
12.2.2 Omics Technologies
12.2.3 Bioactive Peptides
12.3 Computational Strategies
12.3.1 Homology Modeling
12.3.2 Synthetic Ligands for Taste Receptors
12.3.3 Molecular Docking of Flavor Compounds
12.3.4 Virtual Screening Tools for Flavor Compounds
12.3.4.1 QSAR-Based Virtual Screening for Flavor Compounds
12.3.4.2 Model Validation
12.3.4.3 Docking Setups
12.3.5 Structural Motifs in Flavor Compounds
12.4 Quality and Safety of Flavor Compounds
12.5 Conclusion
References
Chapter 13 Endpoint: A Sensory Perception of Future
13.1 Introduction
13.2 Sensory Perception
13.3 Flavor Perception
13.3.1 Flavor Receptors
13.3.2 Food Oral Processing
13.4 Consumer Perception
13.4.1 Food Choice
13.4.2 Food Psychology
13.5 Future of Flavors
13.6 Conclusion
References
Index
EULA