Flavor bouquet of plants: enhancing the valorization of plant food byproducts in the non-alcoholic beverage industry

Background: Consumer preferences are increasingly shifting toward non-alcoholic beverages (NABs) that deliver rich flavors, novel taste experiences, and perceived health benefits. Plant ingredients are the primary sources of flavor compounds (FCs) that shape the sensory profiles of NABs and may contribute to the products’ health profile. Optimizing product quality and advancing sustainable production requires a better understanding of the complex molecular flavor profiles of plant ingredients, their interactions with beverage matrix components, and the development of strategies to enhance flavor stability. Scope and approach: This review surveys flavor profiles of ten plant ingredients commonly used in NAB production, detailing their chemical diversity, sensory attributes, bioactivities, and industrial applications. It integrates quantitative data on key flavor molecules and discusses analytical platforms used for screening complex flavor matrices. The review also highlights challenges in flavor stability and summarizes strategies to extend shelf life and preserve the sensory quality of NABs. Key findings and conclusions: Flavor profiles vary substantially with plant organs, maturation stages, and extraction techniques. Key FCs, including limonene, linalool, citral, eucalyptol, and menthol, not only shape the sensory character of NABs but may also confer antioxidant, anti-inflammatory, antimicrobial, and anticancer activities. Flavor stability during processing and storage is influenced by temperature, pH, oxidation, and interactions with matrix components (e.g., proteins, polysaccharides). Encapsulation, emulsification, and advanced packaging emerge as promising approaches to improve flavor retention and shelf life. The review provides a framework for future research and innovation to support sustainable NAB production for a growing market.