DTN102 Lecture Notes - Lecture 6: Beta Vulgaris, Flavan, Annatto
Document Summary
Chlorophylls: functional pigments of photosynthesis in green plants, green pigments of leafy vegetables, greenish colours of other unripe fruits, complex multi-ringed large molecules. Anthocyanins: pink, red, mauve, violet and blue colours of flowers, fruit and a few vegetables result from anthocyanins, found in vacuoles of plants cells, belong to class of molecules called flavonoids, substances based on a flavan nucleus. Turmeric: from the powdered dry root of the turmeric plant, contains the yellow pigment, curcumin. Cochineal: from the dried female dactylopius coccus (100,000 bodies needed per kg pigment, this scale insect produces carminic acid, which is deep purple itself but becomes bright red when mixed with aluminium or calcium salts (then called cochineal). Flavours: taste is the property of liquids or solids, and gases in solution, which can be detected in the mouth, not only by receptor cells in the taste buds of the tongue but elsewhere in the oral cavity.
