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Flavor components

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vegetables

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Flavor components

  1. 1. Prepared by: Amparo, Marilou Mae E. & Amarillas, Jansen
  2. 2. 1.) Sugar • Fructose – the natural sugar that provides the sweetness in vegetables. * Glutamic Acid – This forms a product called monosodium glutamate when combined with salt. It is found in large amount from young and fresh vegetables. Sulfur Compounds – Give the characteristic strong flavor and odor of some vegetables .
  3. 3. * Chlorophyll – a fat soluble compund responsible for the green color of plants. When combined with acid, it forms pheophytin which produces an olive green color. When combine with alkali, it forms chlorophyllins which produces a more intense green color. The addition of baking soda when cooking that results to brighter green color, is an example. • Carotenoids – the yellow, orange to red soluble pigments found in plants. 2.1 - beta carotene from carrots and squash 2.2 – lycopene , from tomatoes
  4. 4. * Flavonoids 3.1 – Anthoxanthin – responsible for the yellow pigments 3.2 – Anthocyanins – responsible foe red and blue to violet pigments (beets) tube, eggplants.
  5. 5. 1.) Freshness Fresh vegetables should be crisp and bright in colors. 2.)Absence of decay or insect infestation.
  6. 6. 3.) No chemical damage or injury 4.) Right degree of maturity 5.) Variety Different varieties differ in color , shape, texture , and sometimes flavor

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