Rheological and sensory properties of popular Greek foodstuffs: A review

The rheological and sensory properties that constitute the quality benchmar k of Greek foodstuffs are identified in a critical fashion and prevailing p ractices are discussed in relation to home-made and industrial production. Formulation modifications aimed at enhancing the appeal of products in term s of organoleptic characteristics and nutritional impact are also presented . Olive oil occupies an important position in the Greek diet and it is char acterised by a unique flavour. Accurate determination of flavour is carried out using the sensory wheel, which unveils the grade of the product. Among foods with soft-solid characteristics, traditional Feta cheese has a promi nent place and it is well known for a salty, slightly acidic taste. Ageing within a year results in textural changes from a soft and elastic consisten cy to a hard and brittle body. Full and low fat Greek yoghurts are consumed widely locally and abroad. The mouthfeel of the product changes from that of a week gel to a viscous fluid at a fat content of 10% and 2%, respective ly. Finally. emulsion-type products range from commercial salamis to tradit ional sausages, which satisfy culinary requirements for a 'rubbery' or 'spr eadable' texture depending on the favourite pastime dinner. It is hoped tha t the treatise will unveil the appetising features of Greek foodstuffs, whi ch are increasingly recognised by the international consumer.