19-09-2012, 04:14 PM
Flavor Components In Vegetables
Flavor presentation.ppt (Size: 72.5 KB / Downloads: 43)
Sulphur Family
Volatile sulphur compounds contribute to aroma of vegetables.
Family includes vegetables belonging to genus:
Allium (Onion, Garlic, Leek, Chives)
Cruciferae/Brassica (Cabbage, Cauliflower, Broccoli, Turnip, Radish)
Mushrooms
Allium
S-volatiles responsible for odor of vegetables are not normally present in intact vegetable tissue unless disrupted (by cutting or chewing).
Flavor compound are formed from precursor by the action of enzyme after decompartmentalization of tissues.
Precursor and the enzyme are present in different compartments of tissue.
Brassica
Active pungent principles are volatile in nature & therefore, contribute to characteristic aroma.
Pungency sensation frequently involves irritation sensation particularly in nasal cavity.
Flavor compounds in these plants are formed through enzymic processes in disrupted tissues & during cooking.