Functional flavor agents: enhancing health benefits and consumer preferences.

Abstract

Increasing health consciousness among consumers has significantly driven the demand for functional foods; however, market acceptance largely hinges on flavor profiles. Functional flavor agents, which simultaneously enhance taste and provide health benefits, meet the dual consumer demand for flavor and nutrition. This review classifies functional flavor agents into five categories based on their sensory characteristics. Their health benefits are explored with a focus on their potential roles in disease prevention and treatment, including improved energy metabolism, cardiovascular support, anti-tumor effects, modulation of gut microbiota, and enhancement of immune function. Emerging trends in the food industry are highlighted, underscoring the significant influence of these agents on product innovation. However, the integration of functional flavor agents into food products presents challenges, particularly in optimizing interactions to maximize both sensory appeal and health benefits. Innovative approaches are required to navigate the complex interplay between flavor agents and food components, enhancing flavor stability and sensory quality. Ultimately, the strategic application of functional flavor agents in food production holds promise for fostering a health-oriented market that aligns with consumer expectations for taste and nutrition.