Olive oil sensory science / edited by Erminio Monteleone and Susan Langstaff.

Format:

Book

Contributor:

Monteleone, Erminio.

Langstaff, Susan.

Language:

English

Subjects (All):

Olive oil.

Olive oil industry.

Olive oil--Analysis.

Food--Sensory analysis.

Food.

Physical Description:

1 online resource (405 p.)

Edition:

1st ed.

Place of Publication:

Chichester, England : Wiley Blackwell, 2014.

Language Note:

English

Summary:

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 sensorymethods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-foo

Contents:

Olive oil sensory science: an overview

Quality excellence in extra virgin olive oils

The basis of 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

Olive oils from Spain

Olive oil from Italy

Olive oils from Greece

Olive oils from California

Olive oils from Australia and New Zealand

Olive oils from South America.

Notes:

Includes index.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781523110995

1523110996

9781118332504

1118332504

9781118332511

1118332512

9781118332498

1118332490

OCLC:

864747733