Understanding Food Chapter 14: Fruits

Aromatic Compound

A compound that has a chemical configuration of a hexagon.

Essential Oil

An oily substance that is volatile (easily vaporized), with 100 times the flavoring power of the material from which it originated.

High Fat Fruits

Avocado, coconut, and olives

Enzymatic Browning

Browning of the fruit after it is cut or peeled. One can denature the enzymes, add acid, lower the storage temperature, and block the exposure to oxygen in order to inhibit.

Phenolic Compounds

Compounds responsible for the browning and bruising that often occur in ripening fruit.

Juice Drink

Contains 55-99% juice

Nectar

Contains between 30-49% juice

Drink

Contains no less than 10% juice

Ade

Contains no less than 25% juice

Pomes

Fruits with seeds contained in a central core. Examples are apples and pears.

Drupes

Fruits with seeds encased in a pit. Examples are apricots, cherries, peaches, and plums.

Fruit

The edible part of a plant developed from a flower

Albedo

The white, inner rind of citrus fruits, which is rich in pectin and aromatic oils.

Multiple Fruits

They develop from a cluster of several flowers. Pineapples and figs are two examples of each.

Simple Fruits

They develop from one flower and include drupes, pomes, and citrus fruits (oranges, grapefruits, lemons, limes, kumquats, and mandarins)

Aggregate Fruits

They develop from several ovaries in one flower. They include blackberries, raspberries, and strawberries.