Various other compounds, such as proteins, amino acids, lipids and sugars, are altered by the complex chemical reactions that occur during processing and storage the products of these reactions can also contribute to the colors of foods and beverages. Polyphenols, carotenoids and chlorophylls are natural pigments that are derived from raw materials. Foods and beverages contain intact pigments derived from raw materials, as well as artificial pigments that are generated by chemical and enzymatic reactions during processing and storage (if food additives are not employed). The colors of foods and beverages contribute not only to their appearance but also to their agreeableness, which is linked to both taste and flavor.
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