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.