Olive oil has remarkable significance in the human diet worldwide due to its immense health benefits and organoleptic properties. It is also a commodity with high commercial value, and hence its production is increasing yearly. As consumption grows and the interest of consumers in high-quality and authentic olive oil increases worldwide, scientific research on various aspects of olive oil has also increased. Most scientific research focuses on health benefits, analysis of chemical constituents, adulteration detection and authentication based on geographical area and cultivar. The results of the scientific efforts indicate that olive oil is an important research topic for the scientific community.

Despite available reviews and research articles in the literature, there is a shortcoming of the comprehensive research reviews on olive oil. Therefore, assembling the know-how on olive oil for food sustainability in a book is crucial. Olive Oil: New Trends & Challenges presents various aspects of olive oil, including:

• Re-treatment and production
• Agronomic and environmental factors influencing the quality
• Analysis for sensory reasons, authentication, adulteration detection, and categorization
• Shelf-life and thermal stability

• Health benefits
  The book concludes the with lessons learned and a vision for future work to ensure the quality and authenticity of olive oil. This is an essential reference in chemistry, food science and engineering and dietary science for various aspects of olive oil.

  Covers the re-treatment and production of olive oil and Studies the agronomic and environmental factors influencing the quality of olive oil Outlines analysis for sensory aspects, authentication, adulteration detection, and categorization of olive oils

  Autorentext

  Derya Arslan is a Professor in the Division of Food Sciences, Department of Food Engineering, Faculty of Engineering at Necmettin Erbakan University in Konya, Turkey

  Salim Ok is an Researcher at the Petroleum Research Center, Kuwait Institute for Scientific Research in Safat, Kuwait

  Tapas K. Mal is a Associate Research Professor in the Department of Chemistry, The Pennsylvania State University, in University Park, Pennsylvania, USA

  Emmanuel Hatzakis is a Professor in the Department of Food Science and Technology, The Ohio State University in Columbus, OH, USA

  Inhalt

1.Introduction.- 2.Pre-treatment and production of olive oil.- 3. Agronomic and environmental factors.- 4.Analysis of olive oils: Sensory analysis, authentication, adulteration detection, and categorization of olive oils.- 5.Shelf life, oxidation, and thermal stability of olive oil.- 6.Recent studies on health benefits of olive oil.- 7.Lessons learned and concluding remarks.