**1. Introduction**

Phenolic compounds (phenolic acids, flavonoids, and stilbenes) are today among the most important classes of phytochemicals, since they are responsible for disease protection con‐ ferred from diets rich in these compounds [1]. Some fruits with high content of phenolic com‐ pounds, including flavonols, flavones, anthocyanins, and phenolic acids are grapes, sweet cherries, and blueberries. Polyphenolic compounds form complexes with salivary proteins, playing a role in the sensation of astringency, due to delubrication of oral surfaces. For astrin‐ gency, the tannin molecular weight seems to be important for its perception and to the inter‐ actions with salivary proteins. Flavor and color are also important factors for the selection of fruit by consumers. Sweetness and bitterness are mutually suppressed in mixtures, but astringency and bitterness tend to be perceived as negative attributes. Polyphenols' sensory properties are related to molecules specific structures, including pigments correlated to fruit color [2]. This richness in phenolic compounds is also directly related with the positive effects on human health. However, the phenolic composition of the red/dark‐colored fruits depends on cultivar, maturity, growing environment, cultural practices, postharvest conditions, and processing techniques [3].
