FLAVOR COMPONENTS OF

VEGETABLES
SHELA MAE F. PASAOA
10- CARNATION
1.SUGAR
FRUCTOSE-THE NATURAL SYGAR THAT
PROVIDES THE SWEETNESS IN
VEGETABLES.

2.GLUMATIC ACID
-THIS FORM A PRODUCT CALLED
MANOSODIUM GLUTAMATE WHEN
COMBAINED WITH SALT. IT IS FOUND IN
A LARGE AMOUNT FROM YOUNG AND
FRESH VEGETABLES.
3. Sulfur compounds - Give the
characteristic strong flavor and odor of
some vegetables like onions, leeks,
garlic, chives, cabbage and broccoli.
Color Components
1 . Chlorophylla - 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.
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
3. Flavonoids
3.1- Anthoxanthin- responsible for the
yellow pigments.
3.2- Anthocyanins- responsible for red
and blue to violet pigments (beets)
Tube, eggplants.