The term terroir is widely used in oenology to link geographical origin and environmental conditions used for grapes training with the sensorial and hedonistic value of the wine. Overall, this definition includes the pedo-climatic (such as soil type and climate) as well as agronomic practices able to affect the composition of a plant-derived food. This concept is rather underestimated in matrices other than wine, even though recent advance in analytics is providing clear evidence that the organoleptic and nutritional value of foods is strongly affected by the area of cultivation. This mini review reports the molecular basis of the effect of terroir on phytochemical profile and highlights the need to extend this concept from grape to other crops and food products, thus linking geographical origin and quality of agricultural commodities.

术语风土在酿酒学中被广泛使用，以将用于葡萄训练的地理起源和环境条件与葡萄酒的感官和享乐价值联系起来。总体而言，该定义包括能够影响植物衍生食品成分的土壤气候（如土壤类型和气候）以及农艺方法。尽管最近在分析方面的进展提供了明确的证据表明，食品的感官和营养价值受到种植面积的强烈影响，但除葡萄酒外的其他基质中，这一概念还是被低估了。这份小型综述报告了风土对植物化学特性的影响的分子基础，并强调了将这一概念从葡萄扩展到其他农作物和食品的必要性，从而将地理起源与农产品的质量联系起来。