HTM 2700 Lecture Notes - Lecture 18: Conjugated System, Red Cabbage, Anthocyanin

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

= alternating single (-) and double (=) bonds, in a repeating pattern, with no interruptions in pattern. Allows pigments to absorb light in the visible range of the spectrum. Any body can cook food anthocyanin: red to blue to purple betalins: pink / red. = only beets carotenoid: orange to red chlorophyll green flavonoid: white to yellow. Some are fat soluble while others are water soluble. Water soluble -> that compound or whatever we are talking about can be dissolved in water. Fat soluble -> can only dissolve in fat (oil, butter etc. ) These become important when we are cooking - water soluble pigments cooked in water will have diffusion where the pigment inside the fruit or veggie will diffuse out of the cooking medium water soluble pigments. Anthocyanin - red to blue to purple. Diffuse into cooking water through totally permeable cell membrane = color loss fat soluble pigments. Carotenoids - yellow to orange to red.