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.; elektronické knihy; electronic books
• ISBN: 9781118332504; 1118332504; 9781118332498; 1118332490; 9781118332511; 1118332512; 1118332520; 9781118332528
• Physical Description: 1 online resource
• Item Description: Includes index.
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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