Analysis of monophenols

Abstract Monophenols are widely present in a variety of foods including dairy products, fruits, coffee, rice, cereals, wines, and beers. They are primarily originated from plant materials and they are found either in the form of monophenol or their precursor. One major source of monophenols is wood. Monophenols exhibit a number of important physiological activities such as antioxidant, antimicrobial, antiviral, and antiinflammatory. In addition to their biological activities, monophenols play key roles in the flavor of foods. Some monophenols (thymol, eugenol, guaiacol, vanillin, 4-hydroxybenzaldehyde, etc.) are also known as the contributors to off-flavor. However, monophenols have not received much attention yet in assessing their exact roles in terms of biological activity as well as their role as flavor in foods and beverages compared to other plant-based natural compounds.