Phenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contribution to the dietary supply of phytonutrients should not be disregarded. A diet rich in a variety of polyphenols (and other phytonutrients) has potential health benefits, namely in the prevention of chronic diseases and cancer. In addition, flavor and color are the most important factors for the selection of food by consumers. A multitude of endogenous food compounds, including phenolics, are involved in food flavor. The presence of phenolic compounds in the food matrix has been mainly associated with the perception of bitter taste and tactile sensation of astringency. However, these compounds can also impact the color and aroma notes of fruits and vegetables. Thus, understanding the sensory impact of these substances and relationships with consumers’ approaches towards phenolic-rich fruits and vegetables may help find strategies to increase the consumption of such foods. A well-known example of a tasty, healthy and sustainable dietary model is the Mediterranean Diet. In this study, we summarize the dietary intake of some polyphenols from different dietary patterns around the world and the contribution of natural phenolic compounds to the flavor of food and beverages, in particularly those associated to the Mediterranean Diet.

中文翻译：

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酚，香精和地中海饮食

苯酚或酚类化合物是一类化合物，具有一个或多个连接在6碳芳环上的羟基，它们以植物次生代谢产物的形式存在，具有共同的抗氧化活性。他们的平均每日摄入量在世界范围内差异很大。许多研究人员认为咖啡，茶，葡萄酒，可可制品，水果和蔬菜是不同饮食中多酚的主要来源。但是，香料和烹饪草药被称为富含多酚的食物。尽管少量使用香料和烹饪调味料作为调味料，但不应忽略它们对饮食中植物营养素的贡献。富含多种多酚（和其他植物营养素）的饮食具有潜在的健康益处，即预防慢性疾病和癌症。此外，风味和颜色是消费者选择食物的最重要因素。食品风味中涉及多种内源性食品化合物，包括酚类。食物基质中酚类化合物的存在主要与苦味的感觉和涩味的触感有关。但是，这些化合物也会影响水果和蔬菜的颜色和香气。因此，了解这些物质的感官影响以及与消费者获取富含酚类水果和蔬菜的方法的关系可能有助于找到增加此类食品消费量的策略。美味，健康和可持续的饮食模式的一个著名例子是地中海饮食。在这个研究中，