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Phenolic compounds are secondary metabolites abundant in our diet. These compounds may affect positively or negatively the sensory characteristics of food with important impacts on color, flavor, and astringency. An adequate consumption of phenolic com‐ pounds may also offer health benefits. After the consumption of fruits, the colon is the main site of microbial fermentation, where high molecular weight phenolic compounds are transformed into low molecular weight phenolic compounds such as phenolic acids or lactone structures by intestinal microbiota, which produce metabolites with biological and antioxidant activity, with evidence on health benefits for humans. A large amount of different phenolic compounds are responsible for physicochemical and sensory char‐ acteristics of table grapes and wines. Also, sweet cherry (Prunus avium L.) is one of the most popular temperate table fruits; they contain flavonoids, flavan‐3‐ols, and flavonols in addition to non‐flavonoid compounds. Anthocyanins are the major polyphenols in blueberries, and this group of phytochemicals is thought to be responsible for many of the health benefits of berry consumption. Therefore, considering the importance of red/dark‐colored fruits phenolic composition, the purpose of this chapter is to make a review of the most recent publications about these fruits’ phenolic composition and their impact on sensorial properties as well as the effect of microorganisms on fruit phenolic composition.

intech ebooks

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits