TLE on Flavor Components of Vegetables Flashcards
name all the flavor components of vegetables
- sugar
- glutamic acid
- sulfur compounds
- the natural sugar that provides the sweetness in vegetables
Fructose
This forms a product called monosodium glutamate when combined with salt.
Glutamic Acid
It is found in large amounts in young and fresh vegetables
Glutamic Acid
Give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
Sulfur compounds
name all the color components
- Chlorophyll
- Carotenoids
- Flavonoids
- a fat soluble compound responsible for the green color of plants.
- Chlorophyll
When combined with acid, it forms pheophytin which produces an olive green color.
- Chlorophyll
When combine with alkali, it forms chlorophyllins which produces a more intense green color
- Chlorophyll
The addition of baking soda when cooking that results to brighter green color, is an example.
- Chlorophyll
the yellow, orange to red soluble pigments found in plants.
- Carotenoids
name the 2 Carotenoids
2.1 - beta carotene
2.2 - lycopene
from carrots and squash
2.1 - beta carotene
from tomatoes
2.2 - lycopene
name the 2 Flavonoids
- 1 Anthoxanthin
- 2 Anthocyanins
responsible for the yellow pigments
Anthoxanthin
responsible for red and blue to violet pigments (beets) Tube, eggplants
Anthocyanins
FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY VEGETABLES
1.Freshness
2. Absence of decay or insect infestation
3. No mechanical damage or injury.
4. Right degree of maturity
5. Variety of texture and sometimes flavor.
Fresh vegetables should be crisp and bright in colors.
1.Freshness
