Olive Oil Sensory Science

Olive Oil Sensory Science is unique in detailing the appropriate sensory methods for olive oil optimization, product development and consumer testing. It contrasts and compares the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter, written by the best researchers and industry professionals in the field, 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. The book considers sensory methods appropriate for investigating the functionality of olive oils in culinary preparation. 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. It also addresses the agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil. It then goes on to examine sensory perception and other factors affecting consumer choice. 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.