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United States Department of Agriculture

Agricultural Research Service

Title: Gourmet and health-promoting specialty oils

Authors
item Moreau, Robert
item Kamal-Eldin, Afaf - SWEDISH UNIV.OF AGRIC.SCI

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: March 15, 2009
Publication Date: May 1, 2009
Citation: Moreau, R.A., Kamal-Eldin, A. 2009. Gourmet and health-promoting specialty oils. In: Moreau, R.A., Kamal-Eldin, A., editors. Gourmet and Health-Promoting Specialty Oils. Urbana: AOCS Press. p. 1-13.

Technical Abstract: Gourmet vegetable oils are characterized by their aroma and taste, mainly resulting from the fact that they are not refined. The most popular gourmet oil is olive oil with annual international production of about 2.75 million tons. Although the fatty acid composition of vegetable oils is often the property that receives the most attention, a number of minor lipid-soluble components are known to have significant contribution to the nutritional properties of these oils. The following twenty one chapters of this book describe more than forty gourmet and health-promoting specialty oils. It should be noted that some oils that have been identified as “specialty” oils have unique properties that also make them valuable for industrial/non-edible applications and these uses will not be covered in this volume. Although a number of books and book chapters have focused on individual lipids with gourmet and/or health-promoting properties, the approach of this book is to examine the natural oils themselves. Because some of these gourmet and health-promoting specialty oils contain colorful pigments or are obtained from interesting and beautiful plants, a series of color photos of many of these oils and plant materials follows this introduction.

Last Modified: 8/22/2014
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