Investigating the Culinary Use of Olive Oils

Olive oil communication and marketing should focus on differentiating products, not only in terms of sensory characteristics but especially on their specific sensory "performance" and "functionality," that is to say, in terms of sensory effects that can be produced by oils in culinary uses. As oil is not consumed on its own, new studies are required on the role that oils with different sensory profiles could have in culinary preparations, showing which "oil sensory style" best highlights which food flavor. This chapter presents methodological approaches in investigating the culinary use of oils by chefs, in order to obtain information that could be used effectively for marketing purposes. This edition first published 2014 © 2014 by John Wiley & Sons, Ltd. All rights reserved.