Bioactive Compounds and the Organoleptic Characteristics of Functional Foods: Mechanisms and Technological Innovations

Functional foods are designed to provide health benefits beyond basic nutrition; however, the incorporation of bioactive compounds often impacts flavor, stability, and consumer acceptance, making flavor science a critical challenge in product development. This review explores the biochemical and biotechnological mechanisms underlying the formation and modulation of flavor in functional foods. Advances in biotechnology, including microbial fermentation, enzyme engineering, biocatalyst immobilization, and metabolic optimization, have facilitated the sustainable production of natural flavor compounds with improved sensory profiles. Emerging technologies, including nanoencapsulation, ultrasound-assisted extraction, nanotechnology, artificial intelligence-driven flavor design, and 3D food printing, are also discussed for their roles in enhancing the stability, bioavailability, and controlled release of bioactive and flavor compounds. By integrating biotechnology and flavor science, these approaches offer promising strategies for developing clean-label, sensory-optimized functional foods that meet nutritional needs while satisfying consumer expectations, thereby driving innovation toward healthier and more sustainable food systems.