{"product_id":"olive-oil-sensory-science-isbn-9781118332528","title":"Olive Oil Sensory Science","description":"\u003cp\u003eThe 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\u003cbr\u003e 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.\u003c\/p\u003e \u003cp\u003eEach chapter of \u003ci\u003eOlive Oil Sensory Science\u003c\/i\u003e 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\u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e \u003ci\u003eOlive Oil Sensory Science\u003c\/i\u003e 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.\u003c\/p\u003e  \u003cp\u003e\u003ci\u003eList of Contributors xiii\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eOlive Oil Sensory Science: an Overview xv\u003c\/b\u003e\u003cbr\u003e Erminio Monteleone and Susan Langstaff\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Quality Excellence in Extra Virgin Olive Oils 3\u003c\/b\u003e\u003cbr\u003e Claudio Peri\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 Part 1. The standards of excellent olive oil 4\u003c\/p\u003e \u003cp\u003e1.3 Part 2. The control of critical processing parameters 19\u003c\/p\u003e \u003cp\u003e1.4 Part 3. The marketing of excellent olive oils 27\u003c\/p\u003e \u003cp\u003eReferences 30\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 The Basis of the Sensory Properties of Virgin Olive Oil 33\u003c\/b\u003e\u003cbr\u003e Agnese Taticchi, Sonia Esposto, and Maurizio Servili\u003c\/p\u003e \u003cp\u003e2.1 Sensory attributes of virgin olive oil 33\u003c\/p\u003e \u003cp\u003e2.2 Agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil 42\u003c\/p\u003e \u003cp\u003e2.3 Conclusion 49\u003c\/p\u003e \u003cp\u003eReferences 50\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Sensory Perception and Other Factors Affecting Consumer Choice of Olive Oil 55\u003c\/b\u003e\u003cbr\u003e Hely Tuorila and Annamaria Recchia\u003c\/p\u003e \u003cp\u003e3.1 Introduction 55\u003c\/p\u003e \u003cp\u003e3.2 The sensory system 56\u003c\/p\u003e \u003cp\u003e3.3 Affective responses to salient sensory attributes of olive oil 63\u003c\/p\u003e \u003cp\u003e3.4 Nonsensory aspects of consumer behavior 66\u003c\/p\u003e \u003cp\u003e3.5 Conclusion 73\u003c\/p\u003e \u003cp\u003eAcknowledgment 73\u003c\/p\u003e \u003cp\u003eReferences 74\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Sensory Quality Control 81\u003c\/b\u003e\u003cbr\u003e Susan Langstaff\u003c\/p\u003e \u003cp\u003e4.1 Introduction 81\u003c\/p\u003e \u003cp\u003e4.2 Historical perspective 81\u003c\/p\u003e \u003cp\u003e4.3 Standard methods 83\u003c\/p\u003e \u003cp\u003e4.4 Legislative standards 83\u003c\/p\u003e \u003cp\u003e4.5 Parameters used to evaluate olive oil quality 84\u003c\/p\u003e \u003cp\u003e4.6 Organoleptic assessment – aroma and flavor 86\u003c\/p\u003e \u003cp\u003e4.7 IOC taste panel development 86\u003c\/p\u003e \u003cp\u003e4.8 IOC terminology for virgin olive oils 87\u003c\/p\u003e \u003cp\u003e4.9 IOC profile sheet 91\u003c\/p\u003e \u003cp\u003e4.10 “Ring tests” 91\u003c\/p\u003e \u003cp\u003e4.11 IOC classification of olive oil grades 93\u003c\/p\u003e \u003cp\u003e4.12 Other certification systems 95\u003c\/p\u003e \u003cp\u003e4.13 Designing a sensory quality control program 98\u003c\/p\u003e \u003cp\u003e4.14 New developments and future opportunities 98\u003c\/p\u003e \u003cp\u003e4.15 Conclusion 105\u003c\/p\u003e \u003cp\u003eReferences 106\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Sensory Methods for Optimizing and Adding Value to Extra Virgin Olive Oil 109\u003c\/b\u003e\u003cbr\u003e Erminio Monteleone\u003c\/p\u003e \u003cp\u003e5.1 Introduction 109\u003c\/p\u003e \u003cp\u003e5.2 Perceptual maps 110\u003c\/p\u003e \u003cp\u003e5.3 Conventional descriptive analysis 113\u003c\/p\u003e \u003cp\u003e5.4 Alternative descriptive methods to conventional descriptive analysis 127\u003c\/p\u003e \u003cp\u003e5.5 Perceptual maps from similarity data 130\u003c\/p\u003e \u003cp\u003e5.6 Temporal aspects of sensory characteristics of olive oils: Time–Intensity (TI) and Temporal Dominance of Sensations (TDS) 133\u003c\/p\u003e \u003cp\u003eReferences 137\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Consumer Research on Olive Oil 141\u003c\/b\u003e\u003cbr\u003e Claudia Delgado, Metta Santosa, Aurora G´omez-Rico, and Jean-Xavier Guinard\u003c\/p\u003e \u003cp\u003e6.1 Introduction 141\u003c\/p\u003e \u003cp\u003e6.2 Applications to olive oil 148\u003c\/p\u003e \u003cp\u003e6.3 Conclusion 167\u003c\/p\u003e \u003cp\u003eReferences 167\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Sensory Functionality of Extra Virgin Olive Oil 171\u003c\/b\u003e\u003cbr\u003e Caterina Dinnella\u003c\/p\u003e \u003cp\u003e7.1 Introduction 171\u003c\/p\u003e \u003cp\u003e7.2 The Temporal Dominance of Sensation method 177\u003c\/p\u003e \u003cp\u003e7.3 Comparing the sensory functionality of extra virgin olive oils with a varied sensory style 184\u003c\/p\u003e \u003cp\u003e7.4 Conclusion 191\u003c\/p\u003e \u003cp\u003eAcknowledgments 192\u003c\/p\u003e \u003cp\u003eReferences 192\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Investigating the Culinary Use of Olive Oils 195\u003c\/b\u003e\u003cbr\u003e Sara Spinelli\u003c\/p\u003e \u003cp\u003e8.1 Introduction 195\u003c\/p\u003e \u003cp\u003e8.2 Methodological approaches in the study of oil–food pairing 198\u003c\/p\u003e \u003cp\u003e8.3 An original approach to studying the sensory functionality of oils in culinary preparations 204\u003c\/p\u003e \u003cp\u003e8.4 Conclusion 220\u003c\/p\u003e \u003cp\u003eReferences 221\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Olive Oils from Spain 229\u003c\/b\u003e\u003cbr\u003e Agust´ý Romero, Anna Claret, and Luis Guerrero\u003c\/p\u003e \u003cp\u003e9.1 Historical perspective 229\u003c\/p\u003e \u003cp\u003e9.2 Geographic and climatic characteristics 230\u003c\/p\u003e \u003cp\u003e9.3 Main sensory properties of Spanish olive oils 235\u003c\/p\u003e \u003cp\u003e9.3.1 Main Spanish olive-growing areas 238\u003c\/p\u003e \u003cp\u003eReferences 246\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Olive Oils from Italy 247\u003c\/b\u003e\u003cbr\u003e Marzia Migliorini\u003c\/p\u003e \u003cp\u003e10.1 Introduction 247\u003c\/p\u003e \u003cp\u003e10.2 PDO and PGI extra virgin olive oils in Italy 250\u003c\/p\u003e \u003cp\u003e10.3 Conclusion 267\u003c\/p\u003e \u003cp\u003eReferences 267\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Olive Oils from Greece 269\u003c\/b\u003e\u003cbr\u003e Vassilis Zampounis, Kostas Kontothanasis, and Efi Christopoulou\u003c\/p\u003e \u003cp\u003e11.1 Historical perspective 269\u003c\/p\u003e \u003cp\u003e11.2 Geographical and climatic characteristics 270\u003c\/p\u003e \u003cp\u003e11.3 Overview of olive-producing regions 270\u003c\/p\u003e \u003cp\u003e11.4 Messinia–Kalamata 275\u003c\/p\u003e \u003cp\u003e11.5 Sensory characteristics of the major Greek olive varieties 281\u003c\/p\u003e \u003cp\u003e11.6 Three typical examples of sensory analysis 283\u003c\/p\u003e \u003cp\u003eReferences 286\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Olive Oils from California 289\u003c\/b\u003e\u003cbr\u003e Alexandra Kicenik Devarenne and Susan Langstaff\u003c\/p\u003e \u003cp\u003e12.1 Overview of olive oils from California 289\u003c\/p\u003e \u003cp\u003e12.2 California climate and geography 289\u003c\/p\u003e \u003cp\u003e12.3 History 290\u003c\/p\u003e \u003cp\u003e12.4 Consumption and production 291\u003c\/p\u003e \u003cp\u003e12.5 Production systems 292\u003c\/p\u003e \u003cp\u003e12.6 California designations of olive oils 293\u003c\/p\u003e \u003cp\u003e12.7 Chemistry of California olive oils 293\u003c\/p\u003e \u003cp\u003e12.8 Olive varieties in California 294\u003c\/p\u003e \u003cp\u003e12.9 Olive oil regions in California 298\u003c\/p\u003e \u003cp\u003e12.10 Conclusion 309\u003c\/p\u003e \u003cp\u003eReferences 309\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Olive Oils from Australia and New Zealand 313\u003c\/b\u003e\u003cbr\u003e Leandro Ravetti and Margaret Edwards\u003c\/p\u003e \u003cp\u003e13.1 Overview of olive oil industry 313\u003c\/p\u003e \u003cp\u003e13.2 Main chemical characteristics of olive oils 317\u003c\/p\u003e \u003cp\u003e13.3 Principal olive varieties in Australia and New Zealand 321\u003c\/p\u003e \u003cp\u003e13.4 Overview of olive growing regions and principal olive oil styles 325\u003c\/p\u003e \u003cp\u003e13.5 Conclusion 334\u003c\/p\u003e \u003cp\u003eAcknowledgments 335\u003c\/p\u003e \u003cp\u003eReferences 336\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Olive Oils from South America 337\u003c\/b\u003e\u003cbr\u003e Adriana Turcato and Susana Mattar\u003c\/p\u003e \u003cp\u003e14.1 The origins of olive growing in South America 337\u003c\/p\u003e \u003cp\u003e14.2 Olive growing in Argentina 338\u003c\/p\u003e \u003cp\u003e14.3 Other olive-growing countries in South America 340\u003c\/p\u003e \u003cp\u003e14.4 Brief geographic description of Argentina 344\u003c\/p\u003e \u003cp\u003e14.5 Characterization of San Juan’s olive oils 346\u003c\/p\u003e \u003cp\u003e14.6 Sensory profiles 350\u003c\/p\u003e \u003cp\u003e14.7 Correlations between sensory and chemical parameters 355\u003c\/p\u003e \u003cp\u003e14.8 Conclusion 356\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAcknowledgments 356\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eReferences 356\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFurther reading 356\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex 359\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\"The authors here do a good job contextualizing taste integration and experimental design in the context of olive oil. . . \u003ci\u003eOlive Oil Sensory Science\u003c\/i\u003e is an erudite and up-to-date resource.\"\u003cbr\u003e(\u003ci\u003eOlive Oil Times,\u003c\/i\u003e 5 June 2014)\u003c\/p\u003e \u003cp\u003e\"Each chapter of \u003ci\u003eOlive Oil Sensory Science\u003c\/i\u003e 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.\" (\u003ci\u003eTeatronaturale International,\u003c\/i\u003e 3 April 2014)\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eErminio Monteleone\u003c\/b\u003e is Associate Professor of Sensory Food Science at the University of Florence, Italy.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSusan Langstaff\u003c\/b\u003e 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.\u003c\/p\u003e  \u003cp\u003eThe 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\u003cbr\u003e 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.\u003c\/p\u003e \u003cp\u003eEach chapter of \u003ci\u003eOlive Oil Sensory Science\u003c\/i\u003e 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\u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e \u003ci\u003eOlive Oil Sensory Science\u003c\/i\u003e 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989712191717,"sku":"NP9781118332528","price":198.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118332528.jpg?v=1761785208","url":"https:\/\/k12savings.com\/es\/products\/olive-oil-sensory-science-isbn-9781118332528","provider":"K12savings","version":"1.0","type":"link"}