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Classification of Food Colours — Card 4 of 14
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Question
The yellow-orange color of carrots is mainly due to:
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Answer
C. Carotenoids
Carotenoids are fat-soluble pigments characterized by a long, highly conjugated chain of alternating double and single bonds, which allows them to absorb blue-green light and reflect yellow, orange, and red colors. The most important carotenoid, β-carotene found in carrots, also...
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