Handbook of Olive Oil: Analysis and Properties

1. Front Matter

   Pages i-xiii

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2. Introduction

   • Fausto Luchetti

   Pages 1-16

3. Technological Aspects

   • Luciano Di Giovacchino

   Pages 17-59

4. Lipid Biosynthesis in Olives

   • John Harwood, Juan Sánchez

   Pages 61-77

5. Biogenesis of Olive Oil Aroma

   • Juan Sánchez, Joaquín J. Salas

   Pages 79-99

6. Use of Tissue Cultures as Model Systems for the Study of Lipid Biochemistry in Olives

   • Mark Williams, John Harwood

   Pages 101-128

7. Analysis of Edible Oils

   • Apostolos Kiritsakis, William W. Christie

   Pages 129-158

8. Gas and Liquid Chromatography: Methodology Applied to Olive Oil

   • Maria Teresa Morales, Manuel León-Camacho

   Pages 159-207

9. Olive Oil Analysis by Infrared and Raman Spectroscopy: Methodologies and Applications

   • Vincent Baeten, Ramón Aparicio, Niusa Marigheto, Reginald Wilson

   Pages 209-248

10. Other Techniques of Utility for Olive Oil Analysis

    • Giorgio Bianchi, Angela De Simone, Angela Di Camillo, Lucia Giansante, Aldo Tava

    Pages 249-283

11. Characterization: Mathematical Procedures for Chemical Analysis

    • Ramón Aparicio

    Pages 285-353

12. Sensory Quality of Olive Oils

    • Franca Angerosa

    Pages 355-392

13. The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality

    • Maria Teresa Morales, Maria Tsimidou

    Pages 393-458

14. Olive Oil Oxidation

    • Maria Teresa Morales, Roman Przybylski

    Pages 459-490

15. Authentication

    • Ramón Aparicio

    Pages 491-520

16. The Role of Lipids in Human Nutrition

    • Michael I. Gurr

    Pages 521-563

17. Some Nutritional Aspects of Olive Oil

    • Gregorio Varela, Baltasar Ruiz-Roso

    Pages 565-582

18. Back Matter

    Pages 583-620

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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.

• School of Biosciences, Cardiff University, Cardiff, UK

  John Harwood

• Food Characterization and Quality Department, Instituto de la Grasa (CSIC), Seville, Spain

  Ramón Aparicio

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