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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?

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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.

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  • $\begingroup$ 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

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