Details

Autor(en) / Beteiligte

• Bertuccioli, Mario
• Monteleone, Erminio
• Peri, Claudio

Titel

The Sensory Quality of Extra-Virgin Olive Oil

Ist Teil von

• Extra-Virgin Olive Oil Handbook, 2014, p.1-1

Ort / Verlag

Chichester, UK: John Wiley & Sons

Erscheinungsjahr

2014

Quelle

Wiley Online Library All Obooks

Beschreibungen/Notizen

• Description of the sensory quality of extra virgin olive oils implies the analysis of different sensory and affective responses. The qualities of fruitiness, bitterness and pungency and the absence of defects are necessary to qualify oils as extra virgin. They should be analysed using the methods and standards defined by the International Olive Council and adopted in EU legislation. Descriptive analysis conducted according to the procedures reported in this chapter aims to describe similarities and differences among oils in order to identify different sensory styles. Sensory profiles should ensure a complete description of sensory attributes and a vocabulary to be used in communication between oil producers and retailers, culinary experts and consumers. The sensory functionality of extra‐virgin olive oils with varied sensory styles should be investigated using the Temporal Dominance of Sensations (TDS) method and a measure of consumer liking for oil‐food pairings.