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The series Molecular Methods of Plant Analysis launches the former 'Modern Methods' into the 'molecular' era with this volume on "Taste and Aroma". Analysis of the plant components interacting with these two senses, so important for the very survival of human beings and, in more recent times, the key to their enjoyment of life as well, is presented with examples of the use of molecular approaches. These include DNA microarrays, antisense technology and RNA gel blot analysis. Some recent advances in plant analysis technology embrace amongst others the use of electroantennography in the detection of physiologically important flower volatiles. An introductory chapter explains what we know about the molecular biology of human taste and aroma receptors, as this has implications for the analysis of plant components interacting with these receptors. As the first volume in the molecular series, this book lays the foundation for others to come.
Taste and aroma receptors - implications for taste and aroma of plant products.- Use of DNA microarrays in the identification of genes involved in strawberry flavour formation.- Testing for taste and flavour of beer.- Taste evaluation for peptides in protein hydrolysates from soybean and other plants.- Hop aroma extraction and analysis.- Olfactometry and aroma extraction dilution analysis of wines.- Analysis of volatile components of citrus essential oils.- Aroma volatiles in fruits in which ethylene production is depressed by antisense technology.- Detection of physiologically active flower volatiles using gas chromatography coupled with electroantennography.- Analysis of rhythmic emission of volatile compounds of rose flowers.- Odour intensity evaluation in GC-olfactometry by finger span method.- Solid phase microextraction application in GC/olfactometry analysis.- RNA gel blot analysis to determine gene expression of floral scents.- Subject index.
