The Chemical Story of Olive Oil
Book •
The Chemical Story of Olive Oil examines the composition, processing, and quality measures of olive oil from a chemical perspective, clarifying factors that determine flavor, stability, and health properties.
It covers fatty acid profiles, oxidation pathways, and the role of minor components like phenolics in contributing to sensory attributes and shelf life.
The authors explain analytical methods used to assess authenticity and adulteration, and discuss culinary and nutritional implications of olive oil chemistry.
The book is aimed at students, food scientists, and professional users who seek a rigorous yet accessible account of olive oil science.
It situates olive oil within broader food chemistry topics and practical considerations for production and consumption.
It covers fatty acid profiles, oxidation pathways, and the role of minor components like phenolics in contributing to sensory attributes and shelf life.
The authors explain analytical methods used to assess authenticity and adulteration, and discuss culinary and nutritional implications of olive oil chemistry.
The book is aimed at students, food scientists, and professional users who seek a rigorous yet accessible account of olive oil science.
It situates olive oil within broader food chemistry topics and practical considerations for production and consumption.
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Melek Fırat Altay
Patricia B. O'Hara, "Food Chemistry in Small Bites: The Alchemist in the Kitchen" (U California Press, 2025)
