Chapter 1
Polyphenols and the Mediterranean Diet.
Chemistry, Sensorial Properties
and Natural Sources
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
shaping 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.
Keywords Colour · Dietary polyphenols · Flavour · Food matrix · Health
benefits · Mediterranean Diet · Taste
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
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
M. Issaoui et al., Polyphenols and the Mediterranean Diet,
SpringerBriefs in Chemistry of Foods, https://doi.org/10.1007/978-3-030-41134-3_1
1
Polyphenols and the Mediterranean Diet.
Chemistry, Sensorial Properties
and Natural Sources
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
shaping 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.
Keywords Colour · Dietary polyphenols · Flavour · Food matrix · Health
benefits · Mediterranean Diet · Taste
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
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
M. Issaoui et al., Polyphenols and the Mediterranean Diet,
SpringerBriefs in Chemistry of Foods, https://doi.org/10.1007/978-3-030-41134-3_1
1