Buch, Englisch, 400 Seiten, Format (B × H): 174 mm x 249 mm, Gewicht: 942 g
ISBN: 978-1-118-33252-8
Verlag: John Wiley & Sons
The 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
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.
Each chapter of Olive Oil Sensory Science 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
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.
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.
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Part I
List of Contributors xiii
Olive Oil Sensory Science: an Overview xv
Erminio Monteleone and Susan Langstaff
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
1.2.1 Point 1. Genuineness as the prerequisite of excellence 4
1.2.2 Point 2. Product traceability from field to table 5
1.2.3 Point 3. The chemical standards of excellent olive oils 6
1.2.4 Point 4. Sensory standards I: absence of sensory defects 7
1.2.5 Point 5. Sensory standards II: sensory characteristics and performances 8
1.2.6 Point 6. Nutritional and health properties 11
1.2.7 Point 7. Conclusion: the suggested standards of excellent extra virgin olive oil 17
1.3 Part 2. The control of critical processing parameters 19
1.3.1 Point 8. Coordination of the harvesting and milling operations 19
1.3.2 Point 9. Control of time–temperature conditions in malaxation 21
1.3.3 Point 10. The problems of “hygienic design” and “residence time distribution” 23
1.3.4 Point 11. Storage conditions of excellent oils 24
1.4 Part 3. The marketing of excellent olive oils 27
1.4.1 Point 12. Conditions and opportunities for successfully marketing 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
2.1.1 Visual attributes 33
2.1.2 Olfactory attributes 35
2.1.3 Taste attributes 39
2.2 Agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil 42
2.2.1 Olive composition: varieties, ripeness, and agro-climatic factors 42
2.2.2 Technology of mechanical extraction 45
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
3.2.1 Vision 57
3.2.2 Odor 57
3.2.3 Taste 58
3.2.4 Chemesthesis 59
3.2.5 Tactile perceptions 60
3.2.6 Chemical basis of perceptions 61
3.2.7 Integration of perceptions 62
3.3 Affective responses to salient sensory attributes of olive oil 63
3.4 Nonsensory aspects of consumer behavior 66
3.4.1 Food choice 66
3.4.2 Perceived quality of olive oil 67
3.4.3 Psychographic segmentation of consumers 68
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
4.8.1 Negative attributes (defined by the IOC) 87
4.8.2 Positive attributes (defined by the IOC) 90
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
4.12.1 EU denominations 95
4.12.2 United States Department of Agriculture (USDA) 96
4.12.3 Miscellaneous certifying organizations 96
4.13 Designing a sensory quality control program 98
4.13.1 Practical application of sensory QC 98
4.14 New developments and future opportunities 98
4.14.1 Increased involvement of sensory scientists in in-plant QC/sensory programs 98
4.14.2 Establishment of new or improved QC/sensory training programs 100
4.14.3 Collaboration between R&D and QC functions to produce high and consistent quality 101
4.14.4 Establishment of new or improved sensory specifications in techniques and the integration of consumer/management input 102
4.14.5 Internet applications in the QC field 104
4.14.6 Continued use of instrumental measures: their establishment and validation 104
4.14.7 Global quality control 105
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
5.3.1 Subjects 114
5.3.2 Language development, subject training, and subject reproducibility 114
5.3.3 Experimental design 121
5.3.4 Sensory procedure 122
5.3.5 Data analysis 124
5.4 Alternative descriptive methods to conventional descriptive analysis 127
5.4.1 Free Choice Profiling 127
5.4.2 Flash Analysis 130
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 Gómez-Rico, and Jean-Xavier Guinard
6.1 Introduction 141
6.1.1 Consumer research model 142
6.1.2 Consumer research methodology 144
6.2 Applications to olive oil 148
6.2.1 What and how consumers think, know, and feel about olive oil 148
6.2.2 Preference mapping – which olive oils consumers like or dislike 160
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
7.2.1 Language development and panelist training 177
7.2.2 Sensory procedure 180
7.2.3 Data acquisition 181
7.2.4 Data analysis 182
7.2.5 Sensory profile of oil and oil–food combinations by TDS and descriptive analysis 183
7.3 Comparing the sensory functionality of extra virgin olive oils with a varied sensory style 184
7.3.1 Description of the sensory profile of oils 184
7.3.2 Evaluation of the sensory properties of the oil–food combinations 185
7.3.3 Collection of consumer liking responses for the combinations 188
7.4 Conclusion 191
Acknowledgments 192
References 192
8 Investigating the Culinary Use of Olive Oils 195
Sara Spinelli
8.1 Introduction 195
8.1.1 Extra virgin olive oils marketing and communication: current situation and new perspectives 195
8.2 Methodological approaches in the study of oil–food pairing 198
8.2.1 Interplay of ingredient combinations and the “harmony” effect 198
8.2.2 Methodological approaches in the study of food pairing 201
8.2.3 Olive oil in food pairing studies 202
8.3 An original approach to studying the sensory functionality of oils in culinary preparations 204
8.3.1 Design overview 205
8.4 Conclusion 220
References 221
Part II
9 Olive Oils from Spain 229
Agustí 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
10.2.1 Apulia 251
10.2.2 Calabria 255
10.2.3 Sicily 255
10.2.4 Campania 257
10.2.5 Abruzzo 259
10.2.6 Sardinia 260
10.2.7 Marche 261
10.2.8 Tuscany 262
10.2.9 Umbria 264
10.2.10 Lazio 265
10.2.11 Liguria 266
10.2.12 Basilicata 266
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
11.3.1 The 27 recognized PDO/PGI olive oils 271
11.3.2 Remarks 273
11.4 Messinia–Kalamata 275
11.4.1 Brief historical overview 275
11.4.2 Geography and climate 276
11.4.3 Olive cultivation significance 277
11.4.4 Varieties 278
11.4.5 PDO Kalamata 279
11.4.6 Sensory properties 280
11.4.7 PDO Kalamata profile 280
11.4.8 Sensory properties of Messini olive oil 281
11.5 Sensory characteristics of the major Greek olive varieties 281
11.5.1 Koroneiki variety 281
11.5.2 Athinolia (or Tsounati, or Mastoidis) 281
11.5.3 Manaki (or Agouromanako) 282
11.5.4 Kolovi and Adramytiani 282
11.5.5 Koutsourelia (or Ladolia or Patrini) 282
11.5.6 Lianolia of Corfu variety 282
11.6 Three typical examples of sensory analysis 283
11.6.1 PDO Kalamata (Peloponnese, A1) 283
11.6.2 PDO Sitia Lasithion (Crete, B19) 284
11.6.3 PGI Lesvos Island (Lesvos, C20) 284
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
12.8.1 Super-high-density varieties 294
12.8.2 Classic California table varieties 295
12.8.3 Major Italian varieties in California 297
12.9 Olive oil regions in California 298
12.9.1 Region: North Coast 299
12.9.2 Region: Central Coast 303
12.9.3 Region: South Coast 304
12.9.4 Region: Sacramento Valley 305
12.9.5 Region: Sierra Foothills 307
12.9.6 Region: San Joaquin Valley 307
12.9.7 Region: Inland Southern California 308
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
13.1.1 Australia 313
13.1.2 New Zealand 316
13.2 Main chemical characteristics of olive oils 317
13.2.1 Australia 317
13.2.2 New Zealand 318
13.3 Principal olive varieties in Australia and New Zealand 321
13.3.1 Barnea 321
13.3.2 Picual 321
13.3.3 Frantoio 323
13.3.4 Coratina 323
13.3.5 Arbequina 323
13.3.6 Koroneiki 324
13.3.7 Manzanillo 324
13.3.8 Hojiblanca 324
13.3.9 Leccino 325
13.3.10 J 5 325
13.4 Overview of olive growing regions and principal olive oil styles 325
13.4.1 Australia 325
13.4.2 New Zealand 329
13.5 Conclusion 334
13.5.1 Australia 334
13.5.2 New Zealand 335
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
14.3.1 Chile 340
14.3.2 Peru 343
14.3.3 Uruguay 343
14.4 Brief geographic description of Argentina 344
14.4.1 Olive-growing regions 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
