Description
Book SynopsisThe olive oil market is increasingly international. Levels of consumption and production are growing, particularly in new markets outside the Mediterranean region.
Trade Review"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)
Table of ContentsList of Contributors xiii
Olive Oil Sensory Science: an Overview xv
Erminio Monteleone and Susan Langstaff
Part I
1 Quality Excellence in Extra Virgin Olive Oils 3
Claudio Peri
1.1 Introduction 3
1.2 Part 1. The standards of excellent olive oil 4
1.3 Part 2. The control of critical processing parameters 19
1.4 Part 3. The marketing of excellent olive oils 27
References 30
2 The Basis of the Sensory Properties of Virgin Olive Oil 33
Agnese Taticchi, Sonia Esposto, and Maurizio Servili
2.1 Sensory attributes of virgin olive oil 33
2.2 Agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil 42
2.3 Conclusion 49
References 50
3 Sensory Perception and Other Factors Affecting Consumer Choice of Olive Oil 55
Hely Tuorila and Annamaria Recchia
3.1 Introduction 55
3.2 The sensory system 56
3.3 Affective responses to salient sensory attributes of olive oil 63
3.4 Nonsensory aspects of consumer behavior 66
3.5 Conclusion 73
Acknowledgment 73
References 74
4 Sensory Quality Control 81
Susan Langstaff
4.1 Introduction 81
4.2 Historical perspective 81
4.3 Standard methods 83
4.4 Legislative standards 83
4.5 Parameters used to evaluate olive oil quality 84
4.6 Organoleptic assessment – aroma and flavor 86
4.7 IOC taste panel development 86
4.8 IOC terminology for virgin olive oils 87
4.9 IOC profile sheet 91
4.10 “Ring tests” 91
4.11 IOC classification of olive oil grades 93
4.12 Other certification systems 95
4.13 Designing a sensory quality control program 98
4.14 New developments and future opportunities 98
4.15 Conclusion 105
References 106
5 Sensory Methods for Optimizing and Adding Value to Extra Virgin Olive Oil 109
Erminio Monteleone
5.1 Introduction 109
5.2 Perceptual maps 110
5.3 Conventional descriptive analysis 113
5.4 Alternative descriptive methods to conventional descriptive analysis 127
5.5 Perceptual maps from similarity data 130
5.6 Temporal aspects of sensory characteristics of olive oils: Time–Intensity (TI) and Temporal Dominance of Sensations (TDS) 133
References 137
6 Consumer Research on Olive Oil 141
Claudia Delgado, Metta Santosa, Aurora G´omez-Rico, and Jean-Xavier Guinard
6.1 Introduction 141
6.2 Applications to olive oil 148
6.3 Conclusion 167
References 167
7 Sensory Functionality of Extra Virgin Olive Oil 171
Caterina Dinnella
7.1 Introduction 171
7.2 The Temporal Dominance of Sensation method 177
7.3 Comparing the sensory functionality of extra virgin olive oils with a varied sensory style 184
7.4 Conclusion 191
Acknowledgments 192
References 192
8 Investigating the Culinary Use of Olive Oils 195
Sara Spinelli
8.1 Introduction 195
8.2 Methodological approaches in the study of oil–food pairing 198
8.3 An original approach to studying the sensory functionality of oils in culinary preparations 204
8.4 Conclusion 220
References 221
Part II
9 Olive Oils from Spain 229
Agust´ý Romero, Anna Claret, and Luis Guerrero
9.1 Historical perspective 229
9.2 Geographic and climatic characteristics 230
9.3 Main sensory properties of Spanish olive oils 235
9.3.1 Main Spanish olive-growing areas 238
References 246
10 Olive Oils from Italy 247
Marzia Migliorini
10.1 Introduction 247
10.2 PDO and PGI extra virgin olive oils in Italy 250
10.3 Conclusion 267
References 267
11 Olive Oils from Greece 269
Vassilis Zampounis, Kostas Kontothanasis, and Efi Christopoulou
11.1 Historical perspective 269
11.2 Geographical and climatic characteristics 270
11.3 Overview of olive-producing regions 270
11.4 Messinia–Kalamata 275
11.5 Sensory characteristics of the major Greek olive varieties 281
11.6 Three typical examples of sensory analysis 283
References 286
12 Olive Oils from California 289
Alexandra Kicenik Devarenne and Susan Langstaff
12.1 Overview of olive oils from California 289
12.2 California climate and geography 289
12.3 History 290
12.4 Consumption and production 291
12.5 Production systems 292
12.6 California designations of olive oils 293
12.7 Chemistry of California olive oils 293
12.8 Olive varieties in California 294
12.9 Olive oil regions in California 298
12.10 Conclusion 309
References 309
13 Olive Oils from Australia and New Zealand 313
Leandro Ravetti and Margaret Edwards
13.1 Overview of olive oil industry 313
13.2 Main chemical characteristics of olive oils 317
13.3 Principal olive varieties in Australia and New Zealand 321
13.4 Overview of olive growing regions and principal olive oil styles 325
13.5 Conclusion 334
Acknowledgments 335
References 336
14 Olive Oils from South America 337
Adriana Turcato and Susana Mattar
14.1 The origins of olive growing in South America 337
14.2 Olive growing in Argentina 338
14.3 Other olive-growing countries in South America 340
14.4 Brief geographic description of Argentina 344
14.5 Characterization of San Juan’s olive oils 346
14.6 Sensory profiles 350
14.7 Correlations between sensory and chemical parameters 355
14.8 Conclusion 356
Acknowledgments 356
References 356
Further reading 356
Index 359
