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The Chemical Story of Olive Oil: From Grove to Table
By
Richard Blatchly;
Richard Blatchly
Keene State College, USA
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Patricia O'Hara
Patricia O'Hara
Amherst College, USA
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Paperback ISBN:
978-1-78262-856-9
PDF ISBN:
978-1-83916-846-8
EPUB ISBN:
978-1-78801-230-0
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
348
Publication date:
21 Feb 2017
Book Chapter
CHAPTER 7: Good Taste is Required
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Published:21 Feb 2017
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
196 - 230
Citation
The Chemical Story of Olive Oil: From Grove to Table, The Royal Society of Chemistry, 2017, pp. 196-230.
Download citation file:
The bottom line for olive oil is how it tastes. We present an overview of the tasting process and explain how the human sensory apparatus interacts with the chemicals in the oil. Phenolic compounds that give rise to the bitterness and the oleocanthol that gives rise to the “burn” are featured here.
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