What happens when you bake an apple?

When you bake an apple, a number of physical and chemical changes occur.

Physical changes:

* The apple softens. This is because the heat from the oven breaks down the pectin, a natural compound that holds plant cells together. As the pectin breaks down, the apple's cells become softer and the fruit becomes more tender.

* The apple shrinks. As the apple bakes, water evaporates from the fruit, causing it to shrink in size.

* The apple's skin becomes wrinkled. This is because the skin of the apple is made up of a layer of cells that are tightly packed together. As the apple bakes, the water inside the cells evaporates, causing the cells to shrink and the skin to wrinkle.

Chemical changes:

* The apple's sugars caramelize. This is because the sugars in the apple react with the heat from the oven to form a brown, slightly bitter compound called caramel. This is what gives baked apples their characteristic sweet and slightly toasty flavor.

* The apple's acids break down. The acids in apples are what give them their tart flavor. As the apple bakes, the acids break down and the fruit becomes sweeter.

* The apple's flavor compounds volatilize. This means that they evaporate into the air, giving baked apples their characteristic aroma.

The combination of these physical and chemical changes creates a delicious and nutritious treat that can be enjoyed on its own or as part of a dessert.