{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T15:12:28Z","timestamp":1784733148454,"version":"3.55.0"},"reference-count":44,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2025,4,17]],"date-time":"2025-04-17T00:00:00Z","timestamp":1744848000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Universitat Rovira i Virgili and the Institute of Agrifood Research and Technology of Catalonia","award":["2020PMF-PIPF-6"],"award-info":[{"award-number":["2020PMF-PIPF-6"]}]},{"name":"Universitat Rovira i Virgili and the Institute of Agrifood Research and Technology of Catalonia","award":["2021PFR-URV-148"],"award-info":[{"award-number":["2021PFR-URV-148"]}]},{"name":"Universitat Rovira i Virgili and the Institute of Agrifood Research and Technology of Catalonia","award":["2022PFR-URV-86"],"award-info":[{"award-number":["2022PFR-URV-86"]}]},{"name":"Universitat Rovira i Virgili and the Institute of Agrifood Research and Technology of Catalonia","award":["2021 SGR 00705 CHEMOSENS"],"award-info":[{"award-number":["2021 SGR 00705 CHEMOSENS"]}]},{"name":"Universitat Rovira i Virgili","award":["2020PMF-PIPF-6"],"award-info":[{"award-number":["2020PMF-PIPF-6"]}]},{"name":"Universitat Rovira i Virgili","award":["2021PFR-URV-148"],"award-info":[{"award-number":["2021PFR-URV-148"]}]},{"name":"Universitat Rovira i Virgili","award":["2022PFR-URV-86"],"award-info":[{"award-number":["2022PFR-URV-86"]}]},{"name":"Universitat Rovira i Virgili","award":["2021 SGR 00705 CHEMOSENS"],"award-info":[{"award-number":["2021 SGR 00705 CHEMOSENS"]}]},{"name":"Catalan Agency for Management of University and Research Grants","award":["2020PMF-PIPF-6"],"award-info":[{"award-number":["2020PMF-PIPF-6"]}]},{"name":"Catalan Agency for Management of University and Research Grants","award":["2021PFR-URV-148"],"award-info":[{"award-number":["2021PFR-URV-148"]}]},{"name":"Catalan Agency for Management of University and Research Grants","award":["2022PFR-URV-86"],"award-info":[{"award-number":["2022PFR-URV-86"]}]},{"name":"Catalan Agency for Management of University and Research Grants","award":["2021 SGR 00705 CHEMOSENS"],"award-info":[{"award-number":["2021 SGR 00705 CHEMOSENS"]}]},{"name":"Catalan Agricultural Department (DACC)","award":["2020PMF-PIPF-6"],"award-info":[{"award-number":["2020PMF-PIPF-6"]}]},{"name":"Catalan Agricultural Department (DACC)","award":["2021PFR-URV-148"],"award-info":[{"award-number":["2021PFR-URV-148"]}]},{"name":"Catalan Agricultural Department (DACC)","award":["2022PFR-URV-86"],"award-info":[{"award-number":["2022PFR-URV-86"]}]},{"name":"Catalan Agricultural Department (DACC)","award":["2021 SGR 00705 CHEMOSENS"],"award-info":[{"award-number":["2021 SGR 00705 CHEMOSENS"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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\u2014subcategorized as green or ripe\u2014is 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\u2013mass 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.<\/jats:p>","DOI":"10.3390\/foods14081390","type":"journal-article","created":{"date-parts":[[2025,4,17]],"date-time":"2025-04-17T20:05:56Z","timestamp":1744920356000},"page":"1390","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Improving Sensory Differentiation: Refining the \u2018Fruitiness\u2019 Descriptor in Extra Virgin Olive Oil"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3549-9767","authenticated-orcid":false,"given":"\u00c1ngel","family":"Garc\u00eda-Pizarro","sequence":"first","affiliation":[{"name":"Universitat Rovira i Virgili (URV), Department of Analytical Chemistry and Organic Chemistry, Chemosens Research Group, Campus Sescelades, Edifici N4, C\/Marcel\u22c5l\u00ed Domingo 1, 43007 Tarragona, Spain"},{"name":"Fruit Production Program, IRTA Mas Bov\u00e9, Ctra. Reus-El Morell Km. 3.8, Constant\u00ed, 43120 Tarragona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5932-7719","authenticated-orcid":false,"given":"Agust\u00ed","family":"Romero","sequence":"additional","affiliation":[{"name":"Fruit Production Program, IRTA Mas Bov\u00e9, Ctra. Reus-El Morell Km. 3.8, Constant\u00ed, 43120 Tarragona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0997-2191","authenticated-orcid":false,"given":"Daniel","family":"Schorn-Garc\u00eda","sequence":"additional","affiliation":[{"name":"Universitat Rovira i Virgili (URV), Department of Analytical Chemistry and Organic Chemistry, Chemosens Research Group, Campus Sescelades, Edifici N4, C\/Marcel\u22c5l\u00ed Domingo 1, 43007 Tarragona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9234-7877","authenticated-orcid":false,"given":"Jokin","family":"Ezenarro","sequence":"additional","affiliation":[{"name":"Universitat Rovira i Virgili (URV), Department of Analytical Chemistry and Organic Chemistry, Chemosens Research Group, Campus Sescelades, Edifici N4, C\/Marcel\u22c5l\u00ed Domingo 1, 43007 Tarragona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9805-3482","authenticated-orcid":false,"given":"Montserrat","family":"Mestres","sequence":"additional","affiliation":[{"name":"Universitat Rovira i Virgili (URV), Department of Analytical Chemistry and Organic Chemistry, Chemosens Research Group, Campus Sescelades, Edifici N4, C\/Marcel\u22c5l\u00ed Domingo 1, 43007 Tarragona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5942-9424","authenticated-orcid":false,"given":"Laura","family":"Ace\u00f1a","sequence":"additional","affiliation":[{"name":"Universitat Rovira i Virgili (URV), Department of Analytical Chemistry and Organic Chemistry, Chemosens Research Group, Campus Sescelades, Edifici N4, C\/Marcel\u22c5l\u00ed Domingo 1, 43007 Tarragona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1016\/j.tifs.2020.11.014","article-title":"A Comparative Study of the Main International Extra Virgin Olive Oil Competitions: Their Impact on Producers and Consumers","volume":"107","author":"Pinatel","year":"2021","journal-title":"Trends Food Sci. 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