Department of Plant Biology and Pathology School of Environmental and Biological Sciences Rutgers, The State University of New Jersey New Brunswick New Jersey, USA
Nativ Dudai
Unit of Medicinal and Aromatic Plants Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel
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Library of Congress Cataloging-in-Publication Data
Names: Havkin-Frenkel, D. (Daphna), 1951- editor. | Dudai, N. (Nativ), editor.
Title: Biotechnology in flavor production / edited by Daphna Havkin-Frenkel, Nativ Dudai.
Description: Second edition. | Chichester, West Sussex, UK : John Wiley & Sons Inc., 2016. | Earlier edition edited by: Daphna Havkin-Frenkel, Faith C. Belanger. | Includes bibliographical references and index.
Identifiers: LCCN 2016014538| ISBN 9781118354063 (cloth) | ISBN 9781118354032 (epub)
Subjects: LCSH: Food–Biotechnology. | Flavor.
Classification: LCC TP248.65.F66 B637 2016 | DDC 664/.07–dc23 LC record available at http://lccn.loc.gov/2016014538
A catalogue record for this book is available from the British Library.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.
Balasubramanian Ganesan, Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, Utah, USA
Faith C. Belanger, Department of Plant Biology and Pathology, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA
Louis M.T. Bradbury, Grain Foods CRC, Centre for Plant Conservation Genetics, Southern Cross University, Lismore, New South Wales, Australia
Susan K. Brown, New York State Agricultural Experiment Station (NYSAES), College of Agriculture and Life Sciences, and School of Integrative Plant Science, Horticulture and Plant Breeding Sections, Cornell University, Geneva, New York, USA
Yosef Burger, Institute of Plant Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel
Chee-Kok Chin, Department of Plant Biology and Pathology, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA
Rachel Davidovich-Rikanati, Institute of Plant Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel
Sophie Deterre, USDA, ARS, US Horticultural Research Laboratory, Fort Pierce, Florida, USA
Rong Di, Department of Plant Biology and Pathology, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA
Nativ Dudai, Unit of Medicinal and Aromatic Plants, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel
Natalia Dudareva, Department of Horticulture and Landscape Architecture, Purdue University, West Lafayette, Indiana, USA
Aaron Fait, The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer-Sheva, Israel
Pierre Giampaoli, AgroParisTech, Massy, France
Itay Gonda, Institute of Plant Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, and The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer-Sheva, Israel
Daphna Havkin-Frenkel, Department of Plant Pathology and Biology, Rutgers, The State University of New Jersey, Foran Hall, Cook College, New Brunswick, New Jersey, USA
Robert J. Henry, Grain Foods CRC, Centre for Plant Conservation Genetics, Southern Cross University, Lismore, New South Wales, Australia
Mwafaq Ibdah, Institute of Plant Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel
Nurit Katzir, Institute of Plant Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel
Efraim Lewinsohn, Institute of Plant Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel
Eran Pichersky, Department of Molecular, Cellular and Developmental Biology, University of Michigan, Ann Arbor, Michigan, USA
Anne Plotto, USDA, ARS, US Horticultural Research Laboratory, Fort Pierce, Florida, USA
Ron Porat, Department of Postharvest Sciences of Fresh Produce, ARO, the Volcani Center, Bet Dagan, Israel
Isak S. Pretorius, Macquarie University, Sydney, NSW, Australia
Arthur A. Schaffer, Institute of Plant Sciences, The Volcani Center, Agricultural Research Organization, Bet Dagan, Israel
Yaron Sitrit, The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer-Sheva, Israel
Jan H. Swiegers, Chr Hansen A/S, Hørsholm, Denmark
Ya'akov Tadmor, Institute of Plant Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel
Daniel L.E. Waters, Grain Foods CRC, Centre for Plant Conservation Genetics, Southern Cross University, Lismore, New South Wales, Australia
Bart C. Weimer, University of California, Davis, School of Veterinary Medicine, Davis, California, USA
Preface
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. However, the scaling up of food production leads to enhanced development of new varieties, intensive cultivation, and industrial methods that often cause losses in their aroma and flavor quality. This trend increases the importance of research on and development of the aroma and flavor of agricultural and industrial food products. In the 21st century, biotechnology is playing an important role in the flavor improvement of many types of food. The prediction today is that the world will eventually run out of protein for animal and human consumption; the food industry is gearing up to develop new alternatives. The new protein will need to be flavored, and the task will be harder than ever.
Here we present an updated version of the first edition of 2008, with two new chapters that deal with the flavor of very important crops: melon (Gonda et al.) and citrus fruits (Porat et al.). The remainder of the chapters were updated by their original authors, and cover several of the biotechnological approaches currently being applied to flavor improvement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years. The recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor improvement. The chapters by Swiegers et al. and by Ganesan and Weimer discusses recent developments in the flavor modification of wine, beer, and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures, and the challenges that have been encountered, are discussed in the chapters by Havkin-Frenkel and Belanger and by Chin. Metabolic engineering of food crops for flavor enhancement is also a current area of research. The chapters of Davidovich-Rikanati et al. and by Di discuss the metabolic engineering of tomatoes and potatoes for enhanced production of specific flavor compounds. Biotechnological approaches are also being applied to crop breeding through marker-assisted selection for important traits, including flavor. The chapters by Brown and by Dudai and Belanger discuss the application of the biotechnological approach to breeding for enhanced flavor in apples and basil. The commercial application of metabolic engineering for flavor enhancement in foods or for extraction from microbes or tissue cultures is subject to governmental regulation. The topics covered in this book will be of interest to those in the flavor industry and also to academic researchers interested in flavors.
The authors of the chapters are experts in their fields and we would like to thank them all for an excellent job of summarizing the latest research developments regarding approaches to the flavor enhancement of foods.