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.

The olive oil market is increasingly international. Levels ofconsumption and production are growing, particularly in"new" markets outside the Mediterranean region. Newfeatures of product optimization and development are emerging, andalong with them new marketing strategies, which benefit from aclear understanding of the sensory aspects of foods, as well asadequate sensory techniques for testing them. Recently developedsensorymethods and approaches are particularly suitable for studying thesensory properties of olive oils and their function in culinarypreparation or in oil-food pairing.Each chapter of Olive Oil Sensory Science is written bythe best researchers and industry professionals in the fieldthroughout the world. The book is divided into two main sections.The first section details the appropriate sensory methods for oliveoil optimization, product development, consumer testing and qualitycontrol. The intrinsic factors affecting olive oil qualityperception are considered, as well as the nutritional, health andsensory properties, underlining the importance of sensorytechniques in product differentiation. The agronomic andtechnological aspects of production that affect sensory propertiesand their occurrence in olive oil are also addressed. Sensoryperception and other factors affecting consumer choice arediscussed, as is the topic of olive oil sensory quality. The secondpart of this text highlights the major olive oil producing regionsof theworld: Spain, Italy, Greece, California, Australia/New Zealand andSouth America. Each chapter is dedicated to a region, looking atthe geographical and climactic characteristics pertinent to oliveoil production, the major regional olive cultivars, the principleolive oil styles and their attendant sensory properties.Olive Oil Sensory Science is an invaluable resource forolive oil scientists, product development and marketing personnelon the role of sensory evaluation in relation to current and futuremarket trends.