Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods
Natalia Kurhaluk, Lyudmyla Buyun, Renata Kołodziejska, Piotr Kamiński, Halyna Tkachenko
Nutrients
Abstract
Background: Phytochemicals play a crucial role in determining the sensory qualities and nutritional value of plant-based foods. They influence flavour perception by interacting with aroma, taste, and texture. Terpenes, phenolic compounds, and flavonoids are particularly important as they contribute to the characteristic sensory profiles of foods while offering antioxidant, anti-inflammatory and anticancer properties that support the prevention of diet-related chronic diseases. Methods: A systematic literature search was conducted in PubMed, Web of Science, Scopus, and EMBASE, complemented by Google Scholar. The search focused on peer-reviewed articles, reviews, and meta-analyses published within the last two decades, prioritising studies on phytochemicals, their biosynthesis, the molecular