Sensory Methods for Optimizing and Adding Value to extra Virgin Olive Oil

The aim of this chapter is to present sensory methods and to describe sensory similarities and differences among products based on small-panel data and suitable extra virgin olive oils. Particular relevance is given to the appropriate methods used to obtain so-called perceptual maps, and included are those that are alternatives to conventional descriptive analysis. The chapter introduces dynamic methods of sensory evaluation suitable for olive oils such as Time–Intensity (TI) and Temporal Dominance Of Sensation (TDS) methods.