In the last decade, our understanding of the chemistry of olive oil has dramatically improved. Here, the essential chemistry of olive oil and its important minor constituents is described and related to the typical sensory categories used to rate and experience oils: color, aroma, bitterness, and pungency. We also describe experiments to explore…

Proposes that colored compounds be classified by reference to a standard color-order system incorporating a color dictionary. Argues that the colors of new compounds could be incorporated into the characterization process and into computer storage systems. (TW)