INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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____ are unstable flavor compounds formed when plant tissues are disrupted such as in chopped onions and garlic.
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Tannins
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Allyl sulfides
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Terpenes
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Saponins
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Explanation:
Detailed explanation-1: -Organosulfur compounds are organic molecules that contain sulfur and are associated with the pungent odors characteristic of allium vegetables such as garlic and onions. They are also abundant in cruciferous vegetables such as broccoli and cabbage.
Detailed explanation-2: -Alliinase, an enzyme found in garlic and other allium vegetables, catalyzes the -elimination of allylsulfenic acid from l-alliin – a cysteine S-conjugate sulfoxide (eqns [27] and [28]) (Cooper and Pinto 2005, and references quoted therein).
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