Phenolic compounds (3 classes) give food its flavor, smell, and anitioxidant properties. Browning is one way phenolic compounds show the freshness of a plant or fruit.
- simple phenols and phenolic acids
- dimethylphenol (smokey taste in cocoa)
- Vanillin (vanilla)
- hydroxycinnamic acid derivatives
- chlorogenic acid (makes food brown through oxidatoin – like apple)
More…« Back to Glossary Index