{"product_id":"olive-oil-sensory-science-hardback-9781118332528","title":"Olive Oil Sensory Science (Hardback) 9781118332528","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eOlive Oil Sensory Science\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eErminio Monteleone (Edited by), E Monteleone (Author), Susan Langstaff (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781118332528, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 7 February 2014\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e400 pages\u003cbr\u003e25.4 x 16.3 x 2.3 cm, 0.93 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\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\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\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\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003ePart I\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eList of Contributors xiii\u003c\/p\u003e \u003cp\u003eOlive Oil Sensory Science: an Overview xv\u003cbr\u003e \u003ci\u003eErminio Monteleone and Susan Langstaff\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Quality Excellence in Extra Virgin Olive Oils 3\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eClaudio Peri\u003c\/i\u003e\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\u003e1.2.1 Point 1. Genuineness as the prerequisite of excellence 4\u003c\/p\u003e \u003cp\u003e1.2.2 Point 2. Product traceability from field to table 5\u003c\/p\u003e \u003cp\u003e1.2.3 Point 3. The chemical standards of excellent olive oils 6\u003c\/p\u003e \u003cp\u003e1.2.4 Point 4. Sensory standards I: absence of sensory defects 7\u003c\/p\u003e \u003cp\u003e1.2.5 Point 5. Sensory standards II: sensory characteristics and performances 8\u003c\/p\u003e \u003cp\u003e1.2.6 Point 6. Nutritional and health properties 11\u003c\/p\u003e \u003cp\u003e1.2.7 Point 7. Conclusion: the suggested standards of excellent extra virgin olive oil 17\u003c\/p\u003e \u003cp\u003e1.3 Part 2. The control of critical processing parameters 19\u003c\/p\u003e \u003cp\u003e1.3.1 Point 8. Coordination of the harvesting and milling operations 19\u003c\/p\u003e \u003cp\u003e1.3.2 Point 9. Control of time–temperature conditions in malaxation 21\u003c\/p\u003e \u003cp\u003e1.3.3 Point 10. The problems of “hygienic design” and “residence time distribution” 23\u003c\/p\u003e \u003cp\u003e1.3.4 Point 11. Storage conditions of excellent oils 24\u003c\/p\u003e \u003cp\u003e1.4 Part 3. The marketing of excellent olive oils 27\u003c\/p\u003e \u003cp\u003e1.4.1 Point 12. Conditions and opportunities for successfully marketing 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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAgnese Taticchi, Sonia Esposto, and Maurizio Servili\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Sensory attributes of virgin olive oil 33\u003c\/p\u003e \u003cp\u003e2.1.1 Visual attributes 33\u003c\/p\u003e \u003cp\u003e2.1.2 Olfactory attributes 35\u003c\/p\u003e \u003cp\u003e2.1.3 Taste attributes 39\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\u003e2.2.1 Olive composition: varieties, ripeness, and agro-climatic factors 42\u003c\/p\u003e \u003cp\u003e2.2.2 Technology of mechanical extraction 45\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHely Tuorila and Annamaria Recchia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 55\u003c\/p\u003e \u003cp\u003e3.2 The sensory system 56\u003c\/p\u003e \u003cp\u003e3.2.1 Vision 57\u003c\/p\u003e \u003cp\u003e3.2.2 Odor 57\u003c\/p\u003e \u003cp\u003e3.2.3 Taste 58\u003c\/p\u003e \u003cp\u003e3.2.4 Chemesthesis 59\u003c\/p\u003e \u003cp\u003e3.2.5 Tactile perceptions 60\u003c\/p\u003e \u003cp\u003e3.2.6 Chemical basis of perceptions 61\u003c\/p\u003e \u003cp\u003e3.2.7 Integration of perceptions 62\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\u003e3.4.1 Food choice 66\u003c\/p\u003e \u003cp\u003e3.4.2 Perceived quality of olive oil 67\u003c\/p\u003e \u003cp\u003e3.4.3 Psychographic segmentation of consumers 68\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSusan Langstaff\u003c\/i\u003e\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\u003e4.8.1 Negative attributes (defined by the IOC) 87\u003c\/p\u003e \u003cp\u003e4.8.2 Positive attributes (defined by the IOC) 90\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\u003e4.12.1 EU denominations 95\u003c\/p\u003e \u003cp\u003e4.12.2 United States Department of Agriculture (USDA) 96\u003c\/p\u003e \u003cp\u003e4.12.3 Miscellaneous certifying organizations 96\u003c\/p\u003e \u003cp\u003e4.13 Designing a sensory quality control program 98\u003c\/p\u003e \u003cp\u003e4.13.1 Practical application of sensory QC 98\u003c\/p\u003e \u003cp\u003e4.14 New developments and future opportunities 98\u003c\/p\u003e \u003cp\u003e4.14.1 Increased involvement of sensory scientists in in-plant QC\/sensory programs 98\u003c\/p\u003e \u003cp\u003e4.14.2 Establishment of new or improved QC\/sensory training programs 100\u003c\/p\u003e \u003cp\u003e4.14.3 Collaboration between R\u0026amp;D and QC functions to produce high and consistent quality 101\u003c\/p\u003e \u003cp\u003e4.14.4 Establishment of new or improved sensory specifications in techniques and the integration of consumer\/management input 102\u003c\/p\u003e \u003cp\u003e4.14.5 Internet applications in the QC field 104\u003c\/p\u003e \u003cp\u003e4.14.6 Continued use of instrumental measures: their establishment and validation 104\u003c\/p\u003e \u003cp\u003e4.14.7 Global quality control 105\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eErminio Monteleone\u003c\/i\u003e\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\u003e5.3.1 Subjects 114\u003c\/p\u003e \u003cp\u003e5.3.2 Language development, subject training, and subject reproducibility 114\u003c\/p\u003e \u003cp\u003e5.3.3 Experimental design 121\u003c\/p\u003e \u003cp\u003e5.3.4 Sensory procedure 122\u003c\/p\u003e \u003cp\u003e5.3.5 Data analysis 124\u003c\/p\u003e \u003cp\u003e5.4 Alternative descriptive methods to conventional descriptive analysis 127\u003c\/p\u003e \u003cp\u003e5.4.1 Free Choice Profiling 127\u003c\/p\u003e \u003cp\u003e5.4.2 Flash Analysis 130\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eClaudia Delgado, Metta Santosa, Aurora Gómez-Rico, and Jean-Xavier Guinard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 141\u003c\/p\u003e \u003cp\u003e6.1.1 Consumer research model 142\u003c\/p\u003e \u003cp\u003e6.1.2 Consumer research methodology 144\u003c\/p\u003e \u003cp\u003e6.2 Applications to olive oil 148\u003c\/p\u003e \u003cp\u003e6.2.1 What and how consumers think, know, and feel about olive oil 148\u003c\/p\u003e \u003cp\u003e6.2.2 Preference mapping – which olive oils consumers like or dislike 160\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCaterina Dinnella\u003c\/i\u003e\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\u003e7.2.1 Language development and panelist training 177\u003c\/p\u003e \u003cp\u003e7.2.2 Sensory procedure 180\u003c\/p\u003e \u003cp\u003e7.2.3 Data acquisition 181\u003c\/p\u003e \u003cp\u003e7.2.4 Data analysis 182\u003c\/p\u003e \u003cp\u003e7.2.5 Sensory profile of oil and oil–food combinations by TDS and descriptive analysis 183\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\u003e7.3.1 Description of the sensory profile of oils 184\u003c\/p\u003e \u003cp\u003e7.3.2 Evaluation of the sensory properties of the oil–food combinations 185\u003c\/p\u003e \u003cp\u003e7.3.3 Collection of consumer liking responses for the combinations 188\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSara Spinelli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 195\u003c\/p\u003e \u003cp\u003e8.1.1 Extra virgin olive oils marketing and communication: current situation and new perspectives 195\u003c\/p\u003e \u003cp\u003e8.2 Methodological approaches in the study of oil–food pairing 198\u003c\/p\u003e \u003cp\u003e8.2.1 Interplay of ingredient combinations and the “harmony” effect 198\u003c\/p\u003e \u003cp\u003e8.2.2 Methodological approaches in the study of food pairing 201\u003c\/p\u003e \u003cp\u003e8.2.3 Olive oil in food pairing studies 202\u003c\/p\u003e \u003cp\u003e8.3 An original approach to studying the sensory functionality of oils in culinary preparations 204\u003c\/p\u003e \u003cp\u003e8.3.1 Design overview 205\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAgustí Romero, Anna Claret, and Luis Guerrero\u003c\/i\u003e\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMarzia Migliorini\u003c\/i\u003e\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\u003e10.2.1 Apulia 251\u003c\/p\u003e \u003cp\u003e10.2.2 Calabria 255\u003c\/p\u003e \u003cp\u003e10.2.3 Sicily 255\u003c\/p\u003e \u003cp\u003e10.2.4 Campania 257\u003c\/p\u003e \u003cp\u003e10.2.5 Abruzzo 259\u003c\/p\u003e \u003cp\u003e10.2.6 Sardinia 260\u003c\/p\u003e \u003cp\u003e10.2.7 Marche 261\u003c\/p\u003e \u003cp\u003e10.2.8 Tuscany 262\u003c\/p\u003e \u003cp\u003e10.2.9 Umbria 264\u003c\/p\u003e \u003cp\u003e10.2.10 Lazio 265\u003c\/p\u003e \u003cp\u003e10.2.11 Liguria 266\u003c\/p\u003e \u003cp\u003e10.2.12 Basilicata 266\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eVassilis Zampounis, Kostas Kontothanasis, and Efi Christopoulou\u003c\/i\u003e\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\u003e11.3.1 The 27 recognized PDO\/PGI olive oils 271\u003c\/p\u003e \u003cp\u003e11.3.2 Remarks 273\u003c\/p\u003e \u003cp\u003e11.4 Messinia–Kalamata 275\u003c\/p\u003e \u003cp\u003e11.4.1 Brief historical overview 275\u003c\/p\u003e \u003cp\u003e11.4.2 Geography and climate 276\u003c\/p\u003e \u003cp\u003e11.4.3 Olive cultivation significance 277\u003c\/p\u003e \u003cp\u003e11.4.4 Varieties 278\u003c\/p\u003e \u003cp\u003e11.4.5 PDO Kalamata 279\u003c\/p\u003e \u003cp\u003e11.4.6 Sensory properties 280\u003c\/p\u003e \u003cp\u003e11.4.7 PDO Kalamata profile 280\u003c\/p\u003e \u003cp\u003e11.4.8 Sensory properties of Messini olive oil 281\u003c\/p\u003e \u003cp\u003e11.5 Sensory characteristics of the major Greek olive varieties 281\u003c\/p\u003e \u003cp\u003e11.5.1 Koroneiki variety 281\u003c\/p\u003e \u003cp\u003e11.5.2 Athinolia (or Tsounati, or Mastoidis) 281\u003c\/p\u003e \u003cp\u003e11.5.3 Manaki (or Agouromanako) 282\u003c\/p\u003e \u003cp\u003e11.5.4 Kolovi and Adramytiani 282\u003c\/p\u003e \u003cp\u003e11.5.5 Koutsourelia (or Ladolia or Patrini) 282\u003c\/p\u003e \u003cp\u003e11.5.6 Lianolia of Corfu variety 282\u003c\/p\u003e \u003cp\u003e11.6 Three typical examples of sensory analysis 283\u003c\/p\u003e \u003cp\u003e11.6.1 PDO Kalamata (Peloponnese, A1) 283\u003c\/p\u003e \u003cp\u003e11.6.2 PDO Sitia Lasithion (Crete, B19) 284\u003c\/p\u003e \u003cp\u003e11.6.3 PGI Lesvos Island (Lesvos, C20) 284\u003c\/p\u003e \u003cp\u003eReferences 286\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Olive Oils from California 289\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAlexandra Kicenik Devarenne and Susan Langstaff\u003c\/i\u003e\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\u003e12.8.1 Super-high-density varieties 294\u003c\/p\u003e \u003cp\u003e12.8.2 Classic California table varieties 295\u003c\/p\u003e \u003cp\u003e12.8.3 Major Italian varieties in California 297\u003c\/p\u003e \u003cp\u003e12.9 Olive oil regions in California 298\u003c\/p\u003e \u003cp\u003e12.9.1 Region: North Coast 299\u003c\/p\u003e \u003cp\u003e12.9.2 Region: Central Coast 303\u003c\/p\u003e \u003cp\u003e12.9.3 Region: South Coast 304\u003c\/p\u003e \u003cp\u003e12.9.4 Region: Sacramento Valley 305\u003c\/p\u003e \u003cp\u003e12.9.5 Region: Sierra Foothills 307\u003c\/p\u003e \u003cp\u003e12.9.6 Region: San Joaquin Valley 307\u003c\/p\u003e \u003cp\u003e12.9.7 Region: Inland Southern California 308\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLeandro Ravetti and Margaret Edwards\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Overview of olive oil industry 313\u003c\/p\u003e \u003cp\u003e13.1.1 Australia 313\u003c\/p\u003e \u003cp\u003e13.1.2 New Zealand 316\u003c\/p\u003e \u003cp\u003e13.2 Main chemical characteristics of olive oils 317\u003c\/p\u003e \u003cp\u003e13.2.1 Australia 317\u003c\/p\u003e \u003cp\u003e13.2.2 New Zealand 318\u003c\/p\u003e \u003cp\u003e13.3 Principal olive varieties in Australia and New Zealand 321\u003c\/p\u003e \u003cp\u003e13.3.1 Barnea 321\u003c\/p\u003e \u003cp\u003e13.3.2 Picual 321\u003c\/p\u003e \u003cp\u003e13.3.3 Frantoio 323\u003c\/p\u003e \u003cp\u003e13.3.4 Coratina 323\u003c\/p\u003e \u003cp\u003e13.3.5 Arbequina 323\u003c\/p\u003e \u003cp\u003e13.3.6 Koroneiki 324\u003c\/p\u003e \u003cp\u003e13.3.7 Manzanillo 324\u003c\/p\u003e \u003cp\u003e13.3.8 Hojiblanca 324\u003c\/p\u003e \u003cp\u003e13.3.9 Leccino 325\u003c\/p\u003e \u003cp\u003e13.3.10 J 5 325\u003c\/p\u003e \u003cp\u003e13.4 Overview of olive growing regions and principal olive oil styles 325\u003c\/p\u003e \u003cp\u003e13.4.1 Australia 325\u003c\/p\u003e \u003cp\u003e13.4.2 New Zealand 329\u003c\/p\u003e \u003cp\u003e13.5 Conclusion 334\u003c\/p\u003e \u003cp\u003e13.5.1 Australia 334\u003c\/p\u003e \u003cp\u003e13.5.2 New Zealand 335\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\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAdriana Turcato and Susana Mattar\u003c\/i\u003e\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\u003e14.3.1 Chile 340\u003c\/p\u003e \u003cp\u003e14.3.2 Peru 343\u003c\/p\u003e \u003cp\u003e14.3.3 Uruguay 343\u003c\/p\u003e \u003cp\u003e14.4 Brief geographic description of Argentina 344\u003c\/p\u003e \u003cp\u003e14.4.1 Olive-growing regions 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\u003eAcknowledgments 356\u003c\/p\u003e \u003cp\u003eReferences 356\u003c\/p\u003e \u003cp\u003eFurther reading 356\u003c\/p\u003e \u003cp\u003eIndex 359\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand 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