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.