Erminio Monteleone & Susan Langstaff (eds.), Wiley-Blackwell, 2014

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.

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.

Table of Contents

Table of contents

Olive Oil Sensory Science: an Overview xv
Erminio Monteleone and Susan Langstaff

Part I

1 Quality Excellence in Extra Virgin Olive Oils 3
Claudio Peri

2 The Basis of the Sensory Properties of Virgin Olive Oil 33
Agnese Taticchi, Sonia Esposto, and Maurizio Servili

3 Sensory Perception and Other Factors Affecting Consumer Choice of Olive Oil 55
Hely Tuorila and Annamaria Recchia

4 Sensory Quality Control 81
Susan Langstaff

5 Sensory Methods for Optimizing and Adding Value to Extra Virgin Olive Oil 109
Erminio Monteleone

6 Consumer Research on Olive Oil 141
Claudia Delgado, Metta Santosa, Aurora G´omez-Rico, and Jean-Xavier Guinard

7 Sensory Functionality of Extra Virgin Olive Oil 171
Caterina Dinnella

8 Investigating the Culinary Use of Olive Oils 195
Sara Spinelli

Part II

9 Olive Oils from Spain 229
Agust´ý Romero, Anna Claret, and Luis Guerrero

10 Olive Oils from Italy 247
Marzia Migliorini

11 Olive Oils from Greece 269
Vassilis Zampounis, Kostas Kontothanasis, and Efi Christopoulou

12 Olive Oils from California 289
Alexandra Kicenik Devarenne and Susan Langstaff

13 Olive Oils from Australia and New Zealand 313
Leandro Ravetti and Margaret Edwards

14 Olive Oils from South America 337
Adriana Turcato and Susana Mattar

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