TLE on Flavor Components of Vegetables

Question 1

name all the flavor components of vegetables

Answer 1

1. sugar
2. glutamic acid
3. sulfur compounds

Question 2

• the natural sugar that provides the sweetness in vegetables

Answer 2

Fructose

Question 3

This forms a product called monosodium glutamate when combined with salt.

Answer 3

Glutamic Acid

Question 4

It is found in large amounts in young and fresh vegetables

Answer 4

Glutamic Acid

Question 5

Give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.

Answer 5

Sulfur compounds

Question 6

name all the color components

Answer 6

1. Chlorophyll
2. Carotenoids
3. Flavonoids

Question 7

• a fat soluble compound responsible for the green color of plants.

Answer 7

1. Chlorophyll

Question 8

When combined with acid, it forms pheophytin which produces an olive green color.

Answer 8

1. Chlorophyll

Question 9

When combine with alkali, it forms chlorophyllins which produces a more intense green color

Answer 9

1. Chlorophyll

Question 10

The addition of baking soda when cooking that results to brighter green color, is an example.

Answer 10

1. Chlorophyll

Question 11

the yellow, orange to red soluble pigments found in plants.

Answer 11

2. Carotenoids

Question 12

name the 2 Carotenoids

Answer 12

2.1 - beta carotene
2.2 - lycopene

Question 13

from carrots and squash

Answer 13

2.1 - beta carotene

Question 14

from tomatoes

Answer 14

2.2 - lycopene

Question 15

name the 2 Flavonoids

Answer 15

3. 1 Anthoxanthin
4. 2 Anthocyanins

Question 16

responsible for the yellow pigments

Answer 16

Anthoxanthin

Question 17

responsible for red and blue to violet pigments (beets) Tube, eggplants

Answer 17

Anthocyanins

Question 18

FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY VEGETABLES

Answer 18

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.

Question 19

Fresh vegetables should be crisp and bright in colors.

Answer 19

1.Freshness