Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil
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—subcategorize...
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MDPI AG
2025-04-01
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| author | Ángel García-Pizarro Agustí Romero Daniel Schorn-García Jokin Ezenarro Montserrat Mestres Laura Aceña |
| author_facet | Ángel García-Pizarro Agustí Romero Daniel Schorn-García Jokin Ezenarro Montserrat Mestres Laura Aceña |
| author_sort | Ángel García-Pizarro |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-ac2ad7c1bdba4a82a5e754b3eec513c6 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-ac2ad7c1bdba4a82a5e754b3eec513c62025-08-20T02:17:25ZengMDPI AGFoods2304-81582025-04-01148139010.3390/foods14081390Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive OilÁngel García-Pizarro0Agustí Romero1Daniel Schorn-García2Jokin Ezenarro3Montserrat Mestres4Laura Aceña5Universitat Rovira i Virgili (URV), Department of Analytical Chemistry and Organic Chemistry, Chemosens Research Group, Campus Sescelades, Edifici N4, C/Marcel⋅lí Domingo 1, 43007 Tarragona, SpainFruit Production Program, IRTA Mas Bové, Ctra. Reus-El Morell Km. 3.8, Constantí, 43120 Tarragona, SpainUniversitat Rovira i Virgili (URV), Department of Analytical Chemistry and Organic Chemistry, Chemosens Research Group, Campus Sescelades, Edifici N4, C/Marcel⋅lí Domingo 1, 43007 Tarragona, SpainUniversitat Rovira i Virgili (URV), Department of Analytical Chemistry and Organic Chemistry, Chemosens Research Group, Campus Sescelades, Edifici N4, C/Marcel⋅lí Domingo 1, 43007 Tarragona, SpainUniversitat Rovira i Virgili (URV), Department of Analytical Chemistry and Organic Chemistry, Chemosens Research Group, Campus Sescelades, Edifici N4, C/Marcel⋅lí Domingo 1, 43007 Tarragona, SpainUniversitat Rovira i Virgili (URV), Department of Analytical Chemistry and Organic Chemistry, Chemosens Research Group, Campus Sescelades, Edifici N4, C/Marcel⋅lí Domingo 1, 43007 Tarragona, SpainSensory 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.https://www.mdpi.com/2304-8158/14/8/1390extra virgin olive oilfruitiness attributegreen fruitymultivariate analysisripe fruitysensory analysis |
| spellingShingle | Ángel García-Pizarro Agustí Romero Daniel Schorn-García Jokin Ezenarro Montserrat Mestres Laura Aceña Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil Foods extra virgin olive oil fruitiness attribute green fruity multivariate analysis ripe fruity sensory analysis |
| title | Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil |
| title_full | Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil |
| title_fullStr | Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil |
| title_full_unstemmed | Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil |
| title_short | Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil |
| title_sort | improving sensory differentiation refining the fruitiness descriptor in extra virgin olive oil |
| topic | extra virgin olive oil fruitiness attribute green fruity multivariate analysis ripe fruity sensory analysis |
| url | https://www.mdpi.com/2304-8158/14/8/1390 |
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