Viruses are pathogens that cause significant crop losses in agriculture. Plants are aided in their defense against them by SM, which play an important ecological role. Their properties enable defense against pathogens (viruses, bacteria, fungi) and against abiotic factors. They are identified and quantified using spectrometric and chromatographic analytical techniques. Viral infection affects the biosynthesis and composition of SM. The natural defense mechanisms that plants have developed against viruses and other pathogens are also presented and described. In hops, important terpenes include alpha and beta acids, which are responsible for the taste and aroma of beer, and the monoterpene beta-myrcene. In the case of grapevines and tobacco, the focus is on phenolic compounds, mainly flavonoids and scopoletin. Lower concentrations of SM in the plant not only mean lower resistance and greater sensitivity to stress factors but also poorer crop quality. In the described cultivated plants, viral infections have negatively affected the physiological processes of the plants, reducing the economic value of products in the brewing, winemaking, and tobacco industries.
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