As you may know, the leaf is the food manufacturer of the plant. The food is manufactured by combining carbon dioxide with water. Some other pigments help chlorophyll trap energy. Since food is a high element in the order of survival, you would expect that chlorophyll would be abundant in all plants. This is certainly true with few exceptions.
Color is most often the result of many internal changes.
In the green plant, most of the chlorophyll must be removed before we can see what other colors are present. With this stoppage, the chlorophyll wears out and is not replaced as in earlier seasons. The other colors, yellows, reds, blues and violets are more long lasting than chlorophyll. They last out the chlorophyll and show through until the end. And, as the meat was cooked, the fat that spattered out of the kettle landed on other trees to form yellows.