Abstract
The quality of food in terms of taste and nutritional value is primarily based on the composition. Plant-based foods contain phenols that may determine consumer’s acceptance of such foods. Besides their role in preventing the emergence of some diseases and in protecting our gut’s health, phenols play a cardinal role in sha** our perception of foods. In this specific ambit and during the last decade, many scientific researches have been revealing the health and nutritional benefits of polyphenols and have thus stimulated the creation and the development of a market niche linked to polyphenols. These molecules are mainly extracted from 12 vegetable matrices, including grape seeds, green tea, cocoa, olives (including fruit and oil) and coffee predominate. For these reasons, many of these food products are considered as ‘functional foods’. Interestingly, the Mediterranean Diet includes mainly foods of vegetable origin, many of which contain remarkable amounts and a wide variety of polyphenols. This chapter examines the consumers’ reaction to polyphenol-rich foods in terms of sensorial features, mainly flavours and colours. In addition, chemical properties and natural sources of phenolics have to be investigated.
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Notes
- 1.
Based on the International Food Information Council (IFIC) ‘foods or dietary components that may provide a health benefit beyond basic nutrition’ Bagchi (2008).
- 2.
Cocoa is not a mediterranean food; Cocoa has been quite recently introduced to the area and mainly in ultraprocessed forms.
- 3.
An organic compound produced by plants to inhibit the attack by insects. It has an activity and a chemical structure similar to those of biopesticide.
- 4.
Antimicrobial and antioxidant molecules that are synthesized by plants as part of their defence mechanism against pathogen attack.
- 5.
This is a rare case, and the vast majority of olives have contents of oleuropein and derivatives that impair their consumption as a raw fruit; in olive oil, they are present in minor amounts and contribute to flavour (given they are polar and thus mostly eliminated in the water fraction); many different preparation of table olives include a debittering step.
- 6.
On ultraprocessed foods: Fardet (2018).
Abbreviations
- 3,4-DHPEA-EDA:
-
3,4-dihydroxyphenylethanol-elenolic acid dialdehyde
- CAGR:
-
Compound Annual Growth Rate
- EFSA:
-
European Food Safety Authority
- EVOO:
-
Extra virgin olive oil
- IOC:
-
International Olive Council
- Med Diet:
-
Mediterranean dietary food pattern
- p-HPEA:
-
2-(4-hydroxyphenyl) ethanol
- UNESCO:
-
United Nations Educational, Scientific and Cultural Organization
- USD:
-
United States Dollar
- UV:
-
Ultraviolet
- VOO:
-
Virgin olive oil
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Issaoui, M., Delgado, A.M., Iommi, C., Chammem, N. (2020). Polyphenols and the Mediterranean Diet. Chemistry, Sensorial Properties and Natural Sources. In: Polyphenols and the Mediterranean Diet. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-030-41134-3_1
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