I'm not sure if this is a biology or chemistry question, maybe both? Some fruits, such as quince and quondong, taste of nothing when raw but have an extremely strong flavour when cooked. Why?


1 Answer 1


I am a little confused that does the word "cooked" means ripe?If yes, then the question will be easy to answer. Fruit has a kind of ripener, ethlyene. Ethlyene will help fructose break down and make up more glucose. That is why you may taste a strong flavour when fruit is cooked.

  • $\begingroup$ By cooking I mean literally heated with water in a saucepan. I'm not sure about glucose being the answer though. The 'flavour explosion' of cooked quince, in the mouth, seems to me to be far more than merely additional glucose. $\endgroup$ Nov 25, 2015 at 15:30
  • $\begingroup$ So, when you cooked the quince (which means the quince got a higher temperature), the fructose would take a chemical reaction, polyreaction. And the fructose was transformed into amino acid. So you may taste sourer than before you cooked the quince. How do you think? $\endgroup$
    – Hal
    Nov 25, 2015 at 16:16

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.