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• W3008668645 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." @default.
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• W3008668645 date "2020-01-01" @default.
• W3008668645 modified "2023-09-26" @default.
• W3008668645 title "Polyphenols and the Mediterranean Diet. Chemistry, Sensorial Properties and Natural Sources" @default.
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• W3008668645 doi "https://doi.org/10.1007/978-3-030-41134-3_1" @default.
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