Simple phenol and phenolic compounds in food flavor

This review attempts to discuss the occurrences of simple phenol and phenolic compounds relative to the food supply, as well as methods for their isolation, identification, and quantitation.

Abstract

Simple phenol and phenolic compounds occur in a vast portion of our diet. This review attempts to discuss their occurrences relative to our food supply. In addition, their chemical, nutritional, and sensory properties are explored, as well as methods for their isolation, identification, and quantitation.