What process causes the production of brown products when enzymes act on phenolic compounds with oxygen?

The production of brown products when enzymes act on phenolic compounds in the presence of oxygen is known as enzymatic browning. This process typically occurs in a variety of fruits and vegetables when they are cut or bruised. The exposure of the phenolic compounds to oxygen initiates a reaction catalyzed by enzymes, particularly polyphenol oxidase. This reaction oxidizes the phenolic compounds to quinones, which then polymerize to form brown pigments, ultimately leading to browning.

Enzymatic browning is a significant factor in food science because it affects the appearance, flavor, and nutritional quality of food products. Understanding this process helps in managing food preservation techniques and in making informed choices about food handling to minimize unwanted browning.

The other processes listed, such as fermentation and caramelization, involve different chemical reactions and do not specifically pertain to the enzymatic action on phenolic compounds. Oxidation is a broader term that can refer to various chemical reactions involving oxygen; however, it does not specifically describe the enzymatic aspect of this browning phenomenon.