Olive oil sensory science

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 benef...

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Bibliographic Details
Main Author Monteleone, Erminio
Other Authors Langstaff, Susan
Format Electronic eBook
LanguageEnglish
Published Chichester, West Sussex : Wiley Blackwell, [2013]
Subjects
Olive oil.
Olive oil industry.
Olive oil > Analysis.
Food > Sensory evaluation.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781118332504
1118332504
9781118332498
1118332490
9781118332511
1118332512
1118332520
9781118332528
Physical Description1 online resource

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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.

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