The
olive oil market is increasingly international. Levels of consumption
and production are growing, particularly in new markets outside the
Mediterranean region. New features of product optimization and
development are emerging, and along with them new marketing strategies,
which benefit from a clear understanding of the sensory aspects of
foods, as well as adequate sensory techniques for testing them. Recently
developed sensory methods and approaches are particularly suitable
for studying the sensory properties of olive oils and their function in
culinary preparation or in oil-food pairing.
Each chapter of Olive Oil Sensory Science is written by the
best researchers and industry professionals in the field throughout the
world.
The book is divided into two main sections. The first section
details the appropriate sensory methods for olive oil optimization,
product development, consumer testing and quality control. The intrinsic
factors affecting olive oil quality perception are considered, as well
as the nutritional, health and sensory properties, underlining the
importance of sensory techniques in product differentiation. The
agronomic and technological aspects of production that affect sensory
properties and their occurrence in olive oil are also addressed. Sensory
perception and other factors affecting consumer choice are discussed,
as is the topic of olive oil sensory quality.
The second part of this
text highlights the major olive oil producing regions of the world:
Spain, Italy, Greece, California, Australia/New Zealand and South
America. Each chapter is dedicated to a region, looking at the
geographical and climactic characteristics pertinent to olive oil
production, the major regional olive cultivars, the principle olive oil
styles and their attendant sensory properties.
Olive Oil Sensory Science
is an invaluable resource for olive oil scientists, product development
and marketing personnel on the role of sensory evaluation in relation
to current and future market trends.
Olive Oil Sensory Science: an Overview
Part I
Quality Excellence in Extra Virgin Olive Oils
The Basis of the Sensory Properties of Virgin Olive Oil
Sensory Perception and Other Factors Affecting Consumer Choice of Olive Oil
Sensory Quality Control
Sensory Methods for Optimizing and Adding Value to Extra Virgin Olive Oil
Consumer Research on Olive Oil
Sensory Functionality of Extra Virgin Olive Oil
Investigating the Culinary Use of Olive Oils
Part II
Olive Oils from Spain
Olive Oils from Italy
Olive Oils from Greece
Olive Oils from California
Olive Oils from Australia and New Zealand
Olive Oils from South America
Erminio Monteleone is Associate Professor of Sensory Food Science at the University of Florence, Italy.
Susan Langstaff is a sensory scientist and leader of the U.C.
Davis Olive Oil Taste Panel. She is the inventor of The Defects Wheel
for Olive Oil.
Publisher:
John Wiley & Sons Inc