Ace the Jean Inman Food Science Exam 2026 – Spice Up Your Study Skills and Serve Success!

The correct answer is that flavonoids are the only pigment compounds in fruits and vegetables that are soluble in water. Flavonoids are a diverse group of plant chemicals (phytonutrients) that have been recognized for their antioxidant properties and are commonly found in fruits, vegetables, teas, and red wine. Being water-soluble allows flavonoids to easily leach into cooking water or juices, which can enhance the nutritional value of broths or infusions made from these foods.

Chlorophyll, while a pigment essential for photosynthesis, is primarily fat-soluble, which means it does not dissolve well in water. Carotenoids, another category of pigments found in many fruits and vegetables, are also fat-soluble and responsible for the red, orange, and yellow colors seen in foods such as carrots and tomatoes. Anthocyanins are pigments that give fruits and vegetables their red, purple, and blue colors, but they are not exclusively soluble in water; their solubility can vary with pH levels and is generally considered to be more stable in acidic conditions than in neutral or alkaline environments.

Thus, flavonoids stand out as the unique water-soluble pigment in this context, emphasizing their diverse roles in plant health and