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
    • p-cresol
    • dimethylphenol (smokey taste in cocoa)
    • hydroquinone
    • Vanillin (vanilla)
  • hydroxycinnamic acid derivatives
    • esters
    • glycosides
    • chlorogenic acid (makes food brown through oxidatoin – like apple)
  • flavonoids
    • catechins
    • proanthocyanins
    • anthocyanidins
    • flavons
    • flavonols
    • glycoside


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