Olive Oil Sensory Science (eBook)

Erminio Monteleone, Susan Langstaff (Herausgeber)

eBook Download: PDF

2013 | 1. Auflage
387 Seiten
John Wiley & Sons (Verlag)
978-1-118-33249-8 (ISBN)

Infos

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.

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.

Autor

Erminio Monteleone is Associate Professor of Sensory Food Science at the University of Florence, Italy. Susan Langstaff is a sensory scientist and leader of the U.C. Davis Olive Oil Taste Panel. She is the inventor of The Defects Wheel ® for Olive Oil.

Rezensionen

"The authors here do a good job contextualizing taste integration and experimental design in the context of olive oil. . . Olive Oil Sensory Science is an erudite and up-to-date resource."
(Olive Oil Times, 5 June 2014)

"Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. . . This book 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." (Teatronaturale International, 3 April 2014)

Produkt-Details

• Erscheint lt. Verlag: 26.11.2013
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Öle u. Fette • Food Marketing & Product Development • Food Science & Technology • Lebensmittelforschung u. -technologie • Lebensmittelsensorik • Lebensmitteltechnik • Lebensmittel-Vermarktung u. -Produktentwicklung • Oils & Fats • Öle u. Fette • Sensory Science
• ISBN-10: 1-118-33249-0 / 1118332490
• ISBN-13: 978-1-118-33249-8 / 9781118332498