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Unit 19 – Organic Compounds in Food. Prof. Dr. Beela G.K. Department of Community Science Kerala Agricultural University.
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Beyond major nutrients, foods contain diverse organic compounds responsible for colour, flavour, and aroma — and may produce important physiological effects. Their concentration changes during ripening, cooking, fermentation, processing, and storage..
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Classification of Key Organic Compounds. Flavour Compounds.
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More Compound Groups. Carotenoids. β-carotene, lycopene, lutein — colour and biological functions.
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What Is Flavour?. Flavour is the overall sensory impression of a food. It results mainly from the interaction of taste and smell, together with sensations such as mouthfeel, temperature, and pungency..
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The Five Basic Tastes. Sweet. Sugars — glucose, sucrose, fructose.
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Aroma Compounds. Aroma is produced by volatile compounds reaching olfactory receptors. Even very small concentrations can strongly influence food acceptability..
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Flavour Formation During Processing. Lipid Oxidation.
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Maillard Reaction & Caramelisation. Maillard Reaction.
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Factors Affecting Flavour. Variety & Cultivar. Maturity & Ripeness.
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Food Pigments. Pigments are naturally occurring coloured compounds responsible for the appearance of fruits, vegetables, grains, and other foods. Colour strongly influences consumer perception of freshness and quality..
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Overview of Food Pigments. Pigment Colour Major Sources Chlorophyll Green Leafy vegetables, peas, beans Carotenoids Yellow/Orange/Red Carrot, pumpkin, tomato, mango Anthocyanins Red/Purple/Blue Berries, grapes, purple cabbage Betalains Red/Violet/Yellow Beetroot and selected plants.
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dreamrblme.com ID 384267427 0 Denys Hryhor. Chlorophyll.
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Color in Tomatoes Red Flesh euow skin PbtL Clear skin Orange Flesh enow skin Draye ear Yellow Flesh yellow skin clear skip White Flesh Wute Chlorophyll retention caused by green flesh (gf) allele yellow Skin • Nut cle skip OThresh seed co. 2026.
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Adding More Anthocyamns to Your Plate for a Stronger Brain STRAWBERRIES RED APPLES BLUEBERRIES CHERRIES RED CABBAGE BLACXBERRiES PLUUS.
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Betalains. •. Key Properties. Water-soluble pigments Found in beetroot and selected plants Produce red/violet and yellow colours Distinct from anthocyanins in chemical structure.
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Bioactive Compounds. Bioactive compounds are food constituents that may exert biological effects beyond basic nutrition. Many occur naturally in plant foods and are often called phytochemicals..
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Classes of Bioactive Compounds. Polyphenols. Flavonoids, phenolic acids, tannins.
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More Bioactive Compound Classes. Organosulphur Compounds.