**Meet the editor**

Dr Dimitrios Boskou received his Diploma and Doctor's degree in Chemistry from Aristotle University of Thessaloniki (Hellas), his PhD from the University of London, UK, and the degree of Doctor of Science from the School of Chemistry, Aristotle University. He served as a lecturer, an associate professor, a professor, and Head of the Laboratory of Food Chemistry and Technology, School

of Chemistry, Aristotle University (1970-2006). From 1986 to 1998, he was a member of the Commission on Oils, Fats, and Derivatives of the International Union of Pure and Applied Chemistry (IUPAC). Between 1995 and 2005 he served as a member of the Supreme Chemical Council in Athens. Since 1995, he has been a member of the Scientific Committee for Food of the European Commission and Expert of EFSA (Food Additives Panel). He has published more than 85 papers and reviews, he is the author and editor of six books, and is a lead author of more than 10 chapters in books related to oils and fats, natural antioxidants, and olive oil chemistry. He is a contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition, a joint IUPAC/IUNS work.

Contents

**Preface IX** 

**Part 1 Olive Oil Composition, Analysis and Quality 1** 

Cinzia Benincasa, Kaouther Ben Hassine, Naziha Grati Kammoun and Enzo Perri

Chapter 2 **Olive Oil Composition: Volatile Compounds 17** 

Maria J. B. Cabrita and Raquel Garcia

Chapter 3 **Optical Absorption Spectroscopy for Quality** 

Chapter 4 **Analysis of Olive Oils by Fluorescence** 

Chapter 5 **Metal Determinations in Olive Oil 89**  Sema Bağdat Yaşar, Eda Köse Baran

Chapter 6 **Sensory Analysis of Virgin Olive Oil 109**  Alessandra Bendini, Enrico Valli, Sara Barbieri and Tullia Gallina Toschi

Chapter 7 **Quality Evaluation of Olives, Olive Pomace** 

Ivonne Delgadillo, António Barros

and Alexandra Nunes

and Mahir Alkan

**of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions 3** 

Marco D.R. Gomes da Silva, Ana M. Costa Freitas,

**Spectroscopy: Methods and Applications 63**  Ewa Sikorska, Igor Khmelinskii and Marek Sikorski

**and Olive Oil by Infrared Spectroscopy 131** 

**Assessment of Extra Virgin Olive Oil 47**  Anna Grazia Mignani, Leonardo Ciaccheri, Andrea Azelio Mencaglia and Antonio Cimato

Chapter 1 **Volatile and Non-Volatile Compounds** 
