The document discusses the flavor and color components of vegetables, highlighting key elements such as sugars, glutamic acid, and sulfur compounds that contribute to taste. It also describes color components including chlorophyll, carotenoids, and flavonoids, explaining how they influence the appearance of vegetables. Notably, chlorophyll can change color when interacting with acids or bases during cooking.

1. FLAVOR & COLOR
COMPONENTS OF
VEGETABLES

2. 1. Sugar –
Fructose – the natural sugar that
provides the sweetness in
vegetables.

3. 2. Glutamic Acid –
This forms a product called
monosodium glutamate when
combined with salt. It is found in large
amount from young and
fresh vegetables.

4. 3. Sulfur compounds –
Give the characteristic strong flavor and
odor of some vegetables like onions, leeks,
garlic, chives, cabbage and
broccoli.

5. 1. Chlorophyll
– a fat soluble compound 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.

6. 2. Carotenoids
– the yellow, orange to red soluble pigments
found in plants.
2.1 - beta carotene from carrots and squash
2.2 - lycopene, from tomatoes

7. 3. Flavonoids
3.1 - Anthoxanthin– responsible for the
yellow pigments
3.2 - Anthocyanins – responsiblefor red and
blue to violet pigments (beets,eggplants)