group, which is more soluble in fat than in
water, so the colors don’t readily leak out of
the tissue, and are fairly stable. However,
even carotenoids are changed by cooking.
When we heat carrots, their beta-carotene
shifts structure and hue, from red-orange
toward the yellow. Apricots and tomato paste
dried in the sun lose much of their intact
carotenoids unless they’re treated with
antioxidant sulfur dioxide (p. 291). But
compared to the green chlorophylls and
multihued anthocyanins, the carotenoids are
the model of steadfastness.
Aromas from Altered Carotenoid
Pigments
Both drying and cooking break some of the
pigment molecules in carotenoid-rich
fruits and vegetables into small, volatile
fragments that contribute to their
characteristic aromas. These fragments
provide notes reminiscent of black tea,