Table 2.
Results of chemical and sensory analyses
| Sample number | Sample code | Chemical analyses | Sensory analysisa | Md | Mf | Trade category |
|---|---|---|---|---|---|---|
| Free acidity (%) | Peroxide index (meq O2 kg−1) | |||||
| 1 | AqAR1 | 0.15 | 7.30 | Md = 0.0 | Mf = 4.0 | EVOO |
| 2 | AqAR2 | 0.13 | 7.0 | Md = 0.0 | Mf = 3.8 | EVOO |
| 3 | AqAR3 | 0.16 | 7.4 | Md = 0.0 | Mf = 5.7 | EVOO |
| 4 | AsAR | 0.29 | 10.6 | Md = 0.0 | Mf = 5.0 | EVOO |
| 5 | KrAR | 0.29 | 10.7 | Md = 0.0 | Mf = 5.0 | EVOO |
| 6 | CoAR | 0.15 | 6.6 | Md = 0.0 | Mf = 4.9 | EVOO |
| 7 | AqCL | 0.20 | 10.3 | Md = 3.0 | Mf = 2.8 | VOO |
| 8 | AsCL | 0.31 | 13.9 | Md = 2.5 | Mf = 2.5 | VOO |
| 9 | KrCL | 0.28 | 10.1 | Md = 2.9 | Mf = 3.3 | VOO |
| 10 | AqMA | 0.13 | 8.10 | Md = 0.0 | Mf = 4.4 | EVOO |
| 11 | AsMA | 0.20 | 9.70 | Md = 0.0 | Mf = 4.2 | EVOO |
| 12 | KrMA | 0.22 | 6.50 | Md = 0.0 | Mf = 5.3 | EVOO |
| 13 | AqTN | 0.19 | 8.40 | Md = 0.0 | Mf = 3.3 | EVOO |
| 14 | AsTN | 0.18 | 13.7 | Md = 2.4 | Mf = 2.5 | VOO |
| 15 | KrTN | 0.18 | 9.80 | Md = 2.7 | Mf = 3.4 | VOO |
| 16 | AqIT1 | 0.10 | 8.60 | Md = 0.0 | Mf = 4.8 | EVOO |
| 17 | AsIT1 | 0.16 | 9.30 | Md = 0.0 | Mf = 4.6 | EVOO |
| 18 | KrIT1 | 0.10 | 5.80 | Md = 0.0 | Mf = 5.3 | EVOO |
| 19 | AqIT2 | 0.07 | 7.00 | Md = 0.0 | Mf = 4.8 | EVOO |
| 20 | AsIT2 | 0.10 | 5.30 | Md = 0.0 | Mf = 4.5 | EVOO |
| 21 | KrIT2 | 0.10 | 6.20 | Md = 0.0 | Mf = 5.3 | EVOO |
| 22 | MVIT1 | 0.12 | 6.6 | Md = 0.0 | Mf = 6.0 | EVOO |
| 23 | MVIT2 | 0.13 | 5.2 | Md = 0.0 | Mf = 5.8 | EVOO |
| 24 | ToIT | 0.14 | 7.1 | Md = 0.0 | Mf = 3.3 | EVOO |
EVOO Extra virgin olive oil, VOO virgin olive oil
aCommission Regulation (EU) no. 61/2011 of 24 January 2011 amending Regulation (EEC) no. 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis