Food Terpenoid

Food terpenoids are a diverse group of natural compounds found in various plant-based foods and beverages, known for their aromatic and flavorful properties. Terpenoids are derived from isoprene units and can be classified into several subclasses, including monoterpenoids, sesquiterpenoids, diterpenoids, and triterpenoids, based on the number of isoprene units they contain. These compounds contribute to the aroma, taste, and color of foods and are often responsible for the distinctive scents of fruits, herbs, spices, and vegetables. Common food terpenoids include limonene, found in citrus fruits, linalool in lavender and coriander, and myrcene in hops and mangoes. Terpenoids are synthesized by plants as secondary metabolites and serve various functions, including attracting pollinators, deterring herbivores, and protecting against pathogens. In addition to their sensory attributes, terpenoids have been studied for their potential health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties. Certain terpenoids, such as carotenoids, have been linked to eye health and immune function, while others, like thymol and eugenol, exhibit antimicrobial activity. Terpenoids are commonly used in food and beverage production as natural flavorings, fragrances, and colorants. Essential oils extracted from plants rich in terpenoids are used to enhance the flavor and aroma of food products, such as baked goods, confections, beverages, and sauces. Terpenoids are also used as preservatives and antioxidants in food packaging materials to extend shelf life and maintain product quality. However, excessive consumption of certain terpenoids may have adverse effects, such as allergic reactions or toxicity. Overall, food terpenoids play a significant role in the sensory experience and nutritional value of foods, offering a diverse array of flavors, aromas, and health-promoting properties to the diet.