Question

Why was the potato juice in the presence of chopped onions more oxidized than the potato juice in the presence of processed onions? Explain

What would be the difference in flavor between the chopped and the processed onions? Why?

How would you process/prepare the garlic cloves, if the primary flavor you're hoping to acquire in the final product is ga

Answer 1

Why was the potato juice in the presence of chopped onions more oxidized than the potato juice in the presence of processed onions? Explain.

This is due to oxidation of sulfenic acid to syn-propanethial-S-oxide which is a volatile compound and make the potato juice more oxidised. This compound is found in very less amounts in processed onions

What would be the difference in flavor between the chopped and the processed onions? Why?

Chopped onions which are fresh do not taste bitter but the processed onions sometimes taste bitter.

Reason: Freshly chopped onions release some sulphur compunds that cause tear in eyes but cause no change in taste. When these sulphur compunds are exposed to air for about 30 minutes or more then they react with air and make certain compunds called allithiolanes that are responsible for bitterness in processed onion as the processed onion has come in contact of air for longer duration of time.

How would you process/prepare the garlic cloves, if the primary flavor you're hoping to acquire in the final product is ga.

1. Remove the papery covering on th clove
2. Crush the clove and chop it: This step increases allicin production and allicin is a healthy compund.
3. Keep the crushed and chopped garlic aside for 5 minutes for good falvor.