Question:
Eggplant specific piquant and bitter taste is due to the presence of
Eggplant specific piquant and bitter taste is due to the presence of
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Eggplant bitterness $\rightarrow$ Solasonine (glycoalkaloid).
Potato bitterness $\rightarrow$ Solanine (glycoalkaloid).
High levels of these compounds can cause off-flavors and toxicity.
Potato bitterness $\rightarrow$ Solanine (glycoalkaloid).
High levels of these compounds can cause off-flavors and toxicity.
Updated On: Aug 7, 2026
- Flavonoids
- Solasonine
- Solanidine
- Spirostanol
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Solanaceous vegetables often produce secondary metabolites called glycoalkaloids as a natural defense mechanism against herbivores and pathogens.
These compounds can impart a bitter or sharp taste when present in high concentrations.
Step 2: Detailed Explanation:
In eggplant (brinjal, Solanum melongena), the characteristic bitter and piquant taste is primarily due to steroidal glycoalkaloids.
The main glycoalkaloid found in eggplant tissues is Solasonine (along with solamargine).
At low levels, these glycoalkaloids contribute to the vegetable's typical flavor.
However, when their concentration exceeds $20\text{ mg per }100\text{ g}$ of fresh weight, they can cause a bitter taste and may be toxic if consumed in large quantities.
The other options listed:
- Flavonoids are antioxidant pigments that do not produce this specific bitter taste.
- Solanidine is the aglycone precursor found primarily in potatoes (Solanum tuberosum), where it forms solanine.
- Spirostanol is a type of saponin precursor.
Step 3: Final Answer:
The bitter and piquant taste in eggplant is due to the presence of Solasonine, which corresponds to Option (B).
Solanaceous vegetables often produce secondary metabolites called glycoalkaloids as a natural defense mechanism against herbivores and pathogens.
These compounds can impart a bitter or sharp taste when present in high concentrations.
Step 2: Detailed Explanation:
In eggplant (brinjal, Solanum melongena), the characteristic bitter and piquant taste is primarily due to steroidal glycoalkaloids.
The main glycoalkaloid found in eggplant tissues is Solasonine (along with solamargine).
At low levels, these glycoalkaloids contribute to the vegetable's typical flavor.
However, when their concentration exceeds $20\text{ mg per }100\text{ g}$ of fresh weight, they can cause a bitter taste and may be toxic if consumed in large quantities.
The other options listed:
- Flavonoids are antioxidant pigments that do not produce this specific bitter taste.
- Solanidine is the aglycone precursor found primarily in potatoes (Solanum tuberosum), where it forms solanine.
- Spirostanol is a type of saponin precursor.
Step 3: Final Answer:
The bitter and piquant taste in eggplant is due to the presence of Solasonine, which corresponds to Option (B).
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