The flavor of cabbage and onions change dramatically when they are cooked and these changes are due to sulfur compounds.

Question

Quizplus · Accepted Answer

When cabbage and onions are cooked, enzymes in the vegetables break down sulfur compounds, which results in a change in flavor. These sulfur compounds are responsible for the pungent and strong odor of raw onions and cabbage. Cooking breaks down these compounds, leading to a sweeter and milder flavor.

The Flavor of Cabbage and Onions Change Dramatically When They