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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).

Analysis of institutional authors

Garcia-Pizarro, AngelAuthorRomero, AgustiAuthor

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Article

Improving Sensory Differentiation: Refining the 'Fruitiness' Descriptor in Extra Virgin Olive Oil

Publicated to:Foods. 14 (8): 1390- - 2025-04-17 14(8), DOI: 10.3390/foods14081390

Authors: Garcia-Pizarro, Angel; Romero, Agusti; Schorn-Garcia, Daniel; Ezenarro, Jokin; Mestres, Montserrat; Acena, Laura

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Abstract

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.

Keywords

Extra virgin olive oilFruitiness attributeGreen fruityMultivariate analysisOdorantsQualitRipe fruitySensory analysiVolatile compounds

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Foods due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 38/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-06-06:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 1 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

    It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

    • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
    • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: http://hdl.handle.net/20.500.12327/3767

    Leadership analysis of institutional authors

    There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (GARCIA PIZARRO, ANGEL) .