Olive oil sensory science /

• Main Author: Monteleone, Erminio
• Other Authors: Langstaff, Susan
• Format: eBook
• Language: English
• Published: Chichester, West Sussex : Wiley Blackwell, [2013]
• Subjects: Olive oil.; Olive oil industry.; Olive oil > Analysis.; Food > Sensory evaluation.; TECHNOLOGY & ENGINEERING > Food Science.; Electronic books.

Table of 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.