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Handbook of Olive Oil

Analysis and Properties

  • John Harwood
  • Ramón Aparicio

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Fausto Luchetti
    Pages 1-16
  3. Luciano Di Giovacchino
    Pages 17-59
  4. John Harwood, Juan Sánchez
    Pages 61-77
  5. Juan Sánchez, Joaquín J. Salas
    Pages 79-99
  6. Apostolos Kiritsakis, William W. Christie
    Pages 129-158
  7. Maria Teresa Morales, Manuel León-Camacho
    Pages 159-207
  8. Vincent Baeten, Ramón Aparicio, Niusa Marigheto, Reginald Wilson
    Pages 209-248
  9. Giorgio Bianchi, Angela De Simone, Angela Di Camillo, Lucia Giansante, Aldo Tava
    Pages 249-283
  10. Franca Angerosa
    Pages 355-392
  11. Maria Teresa Morales, Maria Tsimidou
    Pages 393-458
  12. Maria Teresa Morales, Roman Przybylski
    Pages 459-490
  13. Ramón Aparicio
    Pages 491-520
  14. Michael I. Gurr
    Pages 521-563
  15. Gregorio Varela, Baltasar Ruiz-Roso
    Pages 565-582
  16. Back Matter
    Pages 583-620

About this book

Introduction

Olive oil is the major edible vegetable oil of the Mediterranean countries and Portugal. It is also, perhaps, the oldest reported crop in history. The olive tree is ca­ pable of existing in a harsh climate on poor soils, and trees 500 years old still bear fruit. The oil itself is much prized for its flavor and aroma. The highest-quality oils are obtained, without solvent extraction, from fresh and healthy fruits. Although the subtle sensory characteristics of olive oil account for its popularity, despite a high market price, increasing interest has been given to its nutritional properties, which are believed to play a large role in the so-called "Mediterranean Diet. " In this book, we provide a wealth of detail about the analysis and properties of olives and their oil. After an introduction to olive oil and to technological aspects, we include a section on biochemistry because, of course, the unique properties of the oil are based on the biochemistry of the olive fruit. This applies not only to the main constituents-the various triacylglycerols-but also to minor sensory components that are derived largely from the lipoxygenase catabolic pathway. Following are chapters that deal with the analysis of olive oil from the standpoint of general methodology, and later chapters describe detailed techniques. The sophisticated analytical methods have to be evaluated by the use of math­ ematical procedures for characterization.

Editors and affiliations

  • John Harwood
    • 1
  • Ramón Aparicio
    • 2
  1. 1.School of BiosciencesCardiff UniversityCardiffUK
  2. 2.Food Characterization and Quality DepartmentInstituto de la Grasa (CSIC)SevilleSpain

Bibliographic information