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Asked by theglstudios to Duncan, Grant, Julie, Nik, Rachel on 13 Mar 2013.
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Rachel Edwards-Stuart answered on 13 Mar 2013:
The colour of a food is due to the pigments it contains that provide colour. For example, green vegetables contain a green pigment called chlorophyll. The taste of food is due to the acids, sugars, salts, bitter and savoury compounds that is contains. For example, fruits contains acids like citric acid and malic acid, as well as sugars like fructose and glucose. The smell of a food is all to do with the aromas it contains. Most foods contain hundreds of different aromas, and these are responsible for the smell of that food. When a food goes off, a number of reactions occur inside the food that cause all these molecules to react and to change, and new molecules are produced – this results in a change in colour, taste and smell of that particular food.
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Duncan Gaskin answered on 17 Mar 2013:
Food going off is usually due to bacteria or fungus growing on or in it. These break down the pigments in the food which results in the change of colour of ‘off’ food, (as well as the ‘furry’ or slimey look of rotting food which is the bugs growing so much you can see them). They also break down the food and release different aroma compounds which give the rotting food its smell. Different bugs will release different aromas and sometimes you can identify the bug by its smell – not something I would suggest you try!
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