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Copyrighted Material Trim Size: 170mm x 244mm k Havkin index.tex V1 - 05/27/2016 9:28 P.M. Page 307 Index acetaldehyde 91–93 γ-aminobutyric acid 70, 235 beer 91–92 δ-amorphene 40 oranges 14 amyl alcohol 78 saké 91 apple flavor 264–265 wine 91, 92–93 consumer perceptions and sensory testing 274–275 yogurt 136 ester compounds and biosynthesis 266 acetic acid 12 ethylene production and softening 274 beer 73–74 expressed sequence tags (ESTs) 272–273 wine 72 gene isolation 271 acetoin 93 genetic studies 271–272 yogurt 136 hypoxia 270–271 α-acetolactate 93 measurement techniques 266–267 2-acetyl-1-pyrroline (2AP) 222, 227–228 processing effects 269 future developments 237 quality 265 synthesis 233–236 storage effects 268–269 pathway 235 transgenic approaches 273 acetyl-CoA 18, 73, 86, 87, 90 treatment with 1-methylcyclopropene (1-MCP) acidophilus milk 135 270 acids varietal and developmental differences 267–268 non-volatile 69–72 volatile 265–266 beer 70 arabinose 5 k saké 72 arginine 149 k wine 69–70 aroma and herb breeding volatile 72–74 genetic factors in essential oil composition 32–33 acyl-CoA tranferase (AAT) 266 importance of aroma 32 S-adenosyl-L-methionine (SAM) 213 sweet basil 34 Affymetrix Citrus Genome Microarray 18 analytical method comparison 41–43 alanine 149 biosynthetic pathways of aroma compounds albedo 2 47–50 alcohol acetyltransferase (AAT) 88 biotechnology-based approaches in aroma alcohol acyltransferases (AATs) 18 modification 53–54 alcohol dehydrogenase (ADH) 245, 297 essential oil 36 alcohol-free lager beers 75 essential oil profiles 36–41 alcohols inheritance of aroma compounds 50–52 citrus fruits 11 interspecific hydribization 52–53 ethanol 74–76 morphological variation 35 glycerol 76–78 uses 34–36 higher alcohols 78–83 volatile compound variation within cultivars sweet orange essentialCOPYRIGHTED oil 22 MATERIAL45–47 aldehydes volatile compound variation within plant 43–45 citrus fruits 10–11 aroma-extraction dilution analysi (AEDA) 288–290 sweet orange essential oil 22 aromatic amino acid decarboxylase (AADC) 247 aliphatic higher alcohols 78–79 aromatic higher alcohols 78 allylcysteine 203 ascorbic acid (vitamin C) 2 allylthiol 203 asparagine 149 amino acids 148–149 aspartate 149 γ-aminobutraldehyde 234, 235 aspartic acid 149 Biotechnology in Flavor Production, Second Edition. Edited by Daphna Havkin-Frenkel and Nativ Dudai. © 2016 John Wiley & Sons, Ltd. Published 2016 by John Wiley & Sons, Ltd. k Trim Size: 170mm x 244mm k Havkin index.tex V1 - 05/27/2016 9:28 P.M. Page 308 308 Index Bacillus subtilis 97–98 initation and maintenance 197–198 bacterial artificial chromosome (BAC) library 273 metabolic engineering 204–205 BAD enzymes 233–236 valuable chemicals from plant cells 198–203 basil, sweet 34 camphene 38 biosynthetic pathways of aroma compounds 47–50 camphor 46 biotechnology-based approaches in aroma carbonyl compounds modification 53–54 acetaldehyde 91–93 essential oil 36 diacetyl 93–95 analytical method comparison 41–43 δ-2-carene 38 extraction method effects 42 α-carotene 251 profiles 36–41 β-carotene 244, 250, 251 inheritance of aroma compounds 50–52 γ-carotene 251 gene model 52 δ-carotene 251 interspecific hydribization 52–53 ζ-carotene 251 morphological variation 35 carotene cleavage dioxygenase (CCD) 292, 293 uses 34–36 carvacrol 33 volatile compound variation within cultivars 45–47 carvone 15 volatile compound variation within plant 43–45 (E)-caryophyllene 39 Basmati rice 224, 225–226 caryophyllene oxide 12, 40 beer 63–64 Catharanthus roseus 202, 203 acetaldehyde 91–92 cauliflower mosaic virus (CaMV) 215 alcohol-free 75 cerulenin 90 diacetyl 93–95 character impact compounds 8 esters 84 chavicol 39, 46, 48 ethanol 74–75 chavicol O-methyltransferase (CVOMT) 49 higher alcohols 78–80 cheeses 135, 136, 148 hydrogen sulfide 2(H S) 101–102 flavor compounds 136 k non-volatile acids 70 Cinchona ledgeriana 202 k volatile acids 73–74 1,8-cineole 9, 12, 38, 46 yeasts 67 mandarins 15 benzaldehyde 222 structure 37 benzoate pathway 171 cinnamic acid benzyladenine 196 chain-shortening of derivatives 180 (E)-α-bergamotene 39 cinnamyl alcohol dehydrogenase (CAD1) 49, 50 bicyclogermacrene 40 citral 49 (Z)-α-bisabolene 40 lemons 16 β-bisabolene 40 citric acid 6 α-bisabolol 40 beer 70 borneol 39, 46 grapes 69 bornyl acetate 39, 46 regulation 12 β-bourbonene 39 citron 1 branched-chain amino acid transaminases (BCATs) citronellol 39 246 citrus fruit flavors 1–3 branched-chain amino acids (BCAAs) 148, 149, 294 aroma compounds of citrus fruits 8–9 branched-chain fatty acids (BCFAs) 148 alcohols 11 Brettanomyces bruxellensis 97 aldehydes 10–11 BrimA index 4 esters 11 α-bulnesene 40 ketones 11–12 2,3-butanediol 93 other volatiles 12 yogurt 136 terpene hydrocarbons 9–10 butanol 79, 222 essential oils 19–23 genes involved in flavor production 12–13 γ-cadinene 40 morphological structure of citrus fruits 2 δ-cadinene 40 off-flavor accumulation during postharvest storage α-cadinol 40 17–19 τ-cadinol 37, 38 producing countries of citrus fruits 2 (Z)-calamenene 40 species 1 callus culture 194–197 taste components of citrus fruits 3–5 growth medium 195 acids 6 k Trim Size: 170mm x 244mm k Havkin index.tex V1 - 05/27/2016 9:28 P.M. Page 309 Index 309 bitter compounds 6–7 Erlich pathway 80, 81, 103 sugars 5 Escherichia coli for vanillin biosynthesis 176 unique flavors of different species 13–14 Escholtzia californica 202, 203 grapefruit 15–16 essential oils lemons 16 citrus fruits 19–23 mandarins 14 genetic factors in composition 32–33 oranges 14 sweet basil 36 coniferyl acetate 48 analytical method comparison 41–43 coniferyl alcohol 48 biosynthetic pathways of aroma compounds coniferyl alcohol acetyltransferase (CAAT) 48 47–50 controlled-atmosphere (RA) storage 268 biotechnology-based approaches in aroma α-copaene 39 modification 53–54 β-copaene 39 extraction method effects 42 coumaryl acetate 48 inheritance of aroma compounds 50–52 coumaryl alcohol 48 interspecific hydribization 52–53 Crabtree-positive yeasts 65 profiles 36–41 crocin 199 volatile compound variation within cultivars α-cubebene 39 45–47 10-epi-cubebol 40 volatile compound variation within plant 43–45 1,10-di-epi-cubenol 40 esters 83–90 curcumin 181 beer 84 β-cyclocitral 251 citrus fruits 11 p-cymene 10, 38 sweet orange essential oil 22 cystathionine β-lyase 214 wine 85 cystathionine γ-synthase (CGS) 214, 215–217 ethanethiol 98 cysteine 100, 213 ethanol 11, 74–76 cytidine triphosphate 138 beer 74–75 k fermentation 64–65, 66 k β-damascenone 11, 244 reduction to acetaldehyde 92 apples 266 resistance 66 oranges 14 wine 74 (E, E)-2,4-decadienal 11, 222 ethyl acetate 11, 90 decanal 10 structure 84 mandarins 15 ethyl anthranilate 85 oranges 14 ethyl butanoate 11, 14, 16 (E)-dec-2-enal 222 ethyl butyrate 287 delayed bitterness 7, 12 ethyl caproate 84 Dendryphion penicillatum 200 ethyl caprylate 84 detection frequency (DF) 288–290 ethyl cinnamate 85 diacetyl 93–95 ethyl ester synthesis 19 beer 93–95 ethyl hexanoate 11, 89 yogurt 136 2-ethyl hexanol 222 dicamba 196 ethyl 2-methylbutanoate 11, 14, 16 dichlorophenoxyacetic acid (2,4-D) 196 ethyl 2-methylbutyrate 287 diethyl ether 12 ethyl 2-methylpropanoate 11 dihydroactinodiolide 251 ethyl 3-(methylthio)propanoate 287 3,4-dihydroxybenzaldehyde 177 4-ethylguaiacol 95, 96 dimethyl disulfide 212 4-ethylphenol 95, 96 dimethyl sulfide (DMS) 12, 98, 102 β-eudesmol 40 dimethyl sulfoxide (DMSO) 102 eugenol 38, 181, 247 basil 34, 43, 46 Echinacea purpurea 201 bioconversion to vanillin 173–176 β-elemene 39 chemical conversion to vanillin 182 δ-elemene 39 structure 37, 48 endocarp 2 eugenol O-methyltransferase (EOMT) 49 endo-fenchylacetate 39 eugenol synthase 1 (EGS1) 48 enzymes in vanillin synthesis 177–178 exocarp 2 trans-4,5-epoxy-(E)-2-decenal 16 exo-fenchol 39 epoxygeranial 251 expansin (EXP) 274 k Trim Size: 170mm x 244mm k Havkin index.tex V1 - 05/27/2016 9:28 P.M. Page 310 310 Index expressed sequence tag (EST) 54 geranylacetate 39 apples 272–273 geranylgeranyl diphosphate (GGPP) 248–250 External Antisense Primer (EAP) 233 germacrene A 40 External Sense Primer (ESP) 233 germacrene D 37, 38 extraction methods, effect on reported values 42 Ginkgo biloba 203 D-glucone-δ-lactone 75 α-farnesene 265 glucose 5, 75–76 (E)-β-farnesene 40 glucose oxidase (GOX) 75–76 (Z)-β-farnesene 40 glucovanillin 166–167, 170 fatty acids 137 glutamate 149, 233 fenchone 39 glutamine 149 fermentable growth medium (FGM) 87 glycerol 76–78 fermented dairy products 133–135, 158 glycerol-3-phosphatase (GPP) 76 bacteria and flavor production 147–149 glycerol-3-phosphate dehydrogenase (GPD) 75, 76 biochemistry 135–138 glycine betaine 233 flavor production scheme 137 Glycyrrhiza glabra 203 biotechnology and flavor 138–147 grapefruit 1, 6 genomic comparison 141–145 acidity levels 5, 6 comparative genomics of flavor production aroma compounds 8 149–153 flavor components 15–16 expression and metabolite analysis 154–155 sigars 5 non-cultural lactococci 156 total soluble solids (TSS) 5 predictive bioinformatics 155 guaiacol 182 translation of omics to biotechnology 156–157 α-guaiene 40 fermented fruit 18 ferulate pathway 171 Hanseniaspora anomala 85 ferulic acid Hanseniaspora guillermondii 85 k bioconversion to vanillin 173–176 Hanseniaspora osmophila 85 k structure 175 Hanseniaspora uvarum 85 flavanones 6 Hanseniaspora vinae 85 flavedo 1–2 heptanal 222 flavonoids 6 heptan-2-one 222 flavor dilution 267 trans-2-heptenal 222, 244 flesh (of fruits) 2 heptyl acetate 88 folic acid (vitamin B9) 2 hesperidin 6 fructose 5 hesperidium 1 3(2H)-furanone 12 hesperitin 6 furfurylthiol
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