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oai:recercat.cat:20.500.12327/37672025-10-22T11:04:17Zcom_2072_4428com_2072_4427col_2072_487898

Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil García-Pizarro, Angel Romero, Agusti Schorn-García, Daniel Ezenarro, Jokin Mestres, Montserrat Aceña, Laura Producció Vegetal Fructicultura 663/664 Sensory analysis is a fundamental tool in evaluating extra virgin olive oil (EVOO) quality, playing an essential role in both consumer markets and international competitions that recognize and promote high-quality olive oils. Among the key attributes assessed, the fruitiness descriptor—subcategorized as green or ripe—is particularly significant, especially considering that higher green fruitiness is often associated with greater prestige. However, a clear methodological approach to distinguish between green fruitiness and ripe fruitiness perceptions, particularly in their overlapping zone, is still lacking. This study aims to establish precise criteria for defining these boundaries by analyzing monovarietal EVOOs produced from nine olive varieties at three maturity stages over two consecutive harvest seasons (2021/2022 and 2022/2023). Sensory assessments were conducted by the Official Tasting Panel of Virgin Olive Oils of Catalunya, ensuring representativeness across the different fruitiness perceptions. Volatile compounds of the samples were extracted using headspace solid-phase microextraction (HS/SPME) and separated and identified via gas chromatography–mass spectrometry (GC/MS). Multivariate analysis revealed three distinct volatile profiles corresponding to different sensory perceptions. These findings suggest that incorporating an intermediate sensory attribute between green fruitiness and ripe fruitiness could improve classification accuracy in both competitions and premium markets, enhancing the appreciation and valuation of high-quality EVOOs This research was funded by the Universitat Rovira i Virgili and the Institute of Agrifood Research and Technology of Catalonia, grant number 2020PMF-PIPF-6, the Universitat Rovira i Virgili (2021PFR-URV-148 and 2022PFR-URV-86) and the Catalan Agency for Management of University and Research Grants (2021 SGR 00705 CHEMOSENS). The Catalan olive oil quality improvement program is a project funded by the Catalan Agricultural Department (DACC) info:eu-repo/semantics/publishedVersion 2025-04-17 info:eu-repo/semantics/article García-Pizarro, Ángel, Agustí Romero, Daniel Schorn-García, Jokin Ezenarro, Montserrat Mestres, and Laura Aceña. 2025 “Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil.” Foods 14: 1390. doi: 10.3390/foods14081390 2304-8158 http://hdl.handle.net/20.500.12327/3767 https://doi.org/10.3390/foods14081390 eng Foods Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess 18 MDPI