Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods

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 mechanisms of flavour formation, and their functional properties in plant-based foods. Keywords included ‘phytochemicals’, ‘flavour development’, ‘flavonoids’, ‘terpenes’, ‘phenolics’, ‘plant foods’, ‘molecular pathways’, and ‘food processing’. Relevant studies providing mechanistic insights were selected. Results: Terpenes, phenolic compounds, and flavonoids modulate sensory attributes by interacting with taste and olfactory receptors, and they contribute to antioxidant and anti-inflammatory mechanisms. Food processing influences the stability, bioavailability, and efficacy of these compounds, thereby affecting flavour and health-promoting potential. Modern analytical techniques enable the detailed characterisation of these compounds and their sensory and functional roles. Conclusions: By integrating insights from sensory science and nutrition, this review emphasises the dual importance of phytochemicals in enhancing consumer acceptance and promoting health. Understanding their mechanisms and how they respond to processing can inform the development of plant-based foods that are enjoyable and nutritious.