Polyphenol Interactions and Food Organoleptic Properties

Polyphenols, known as nutraceuticals of the century, have important health-promoting properties and actively contribute to sensory properties of foodstuffs, namely colour and taste. Polyphenols are known to interact with many different compounds such as carbohydrates, lipids and proteins. These interactions can influence the sensory properties of foodstuffs and lead to consumer's (un)acceptance. This article revisits the current knowledge about these interactions at a molecular level, how these interactions could affect the referred sensory properties, in particular colour and astringency/bitterness, with the purpose to modulate them toward increasing consumer acceptance and intake of healthy foodstuffs rich in polyphenols.

• Publication year

  2019

• Venue

  Encyclopedia of Food Chemistry

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/B978-0-08-100596-5.21865-9
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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