Relevant Blueberry ChemistryMuch of the blueberry chemistry relevant to our discussion stems from compounds containing the same skeletal structure, that of the molecule flavone. Flavone has two rings: one large, one small. The larger ring includes an ether linkage (–C–O–C–) and a ketone group (–C–(C=O)–C–). The compounds as a group are the flavonoids.
Not all flavonoids are of interest to us; only the subgroup the anthocyanins is. The word anthocyanin is derived from the Latin and means “blue flower.” Anthocyanin pigments appear, not only in flowers, but also in other plant parts, including blueberry skins. But if it is in the skins, what happens when raw blueberries are cooked?
Why Cooked Blueberries Taste DifferentThe task of assigning specific reactions to the change of flavor and color is daunting and so far has not been resolved successfully. To the happy consumer, the loss isn’t a harrowing one. It is simply a sweet blue mystery.
Note: you might also enjoy reading “Orange Oranges is an Historic Controversy.”
- The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing
- Andersen, Øyvind M.; Jordheim, Monica (2008). “Anthocyanins – food applications.”