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. 2018 Jul 28;8(3):43. doi: 10.3390/metabo8030043

Table 1.

Sensory profiles of olive oils. The defective samples are reported in bold type.

Code Score Fruity Bitter Pungent Tomato Fusty/Muddy Sediment Musty/Humid/ Earthy Winey/Vinegary/Acid/Sour Metallic Rancid Defect
1 7.6 4.0 3.5 4.0 3.5 0.0 0.0 0.0 0.0 0.0 0.0
2 7.9 6.0 5.0 5.0 4.0 0.0 0.0 0.0 0.0 0.0 0.0
3 7.7 5.0 4.5 4.0 4.0 0.0 0.0 0.0 0.0 0.0 0.0
4 7.0 4.0 3.8 4.0 2.5 0.0 0.0 0.0 0.0 0.0 0.0
5 8.1 6.0 4.5 5.0 4.5 0.0 0.0 0.0 0.0 0.0 0.0
6 7.0 4.0 3.0 3.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
7 7.0 4.0 3.0 3.2 1.0 0.0 0.0 0.0 0.0 0.0 0.0
8 6.0 3.0 3.0 2.5 0.0 2.0 0.0 0.0 0.0 0.0 2.0
9 6.9 4.0 4.0 3.0 0.0 0.0 1.0 0.0 0.0 0.0 1.0
10 7.6 4.5 3.5 3.5 3.0 0.0 0.0 0.0 0.0 0.0 0.0
11 7.8 5.5 5.0 4.8 4.5 0.0 0.0 0.0 0.0 0.0 0.0
12 6.0 3.0 2.0 3.0 0.0 1.5 0.0 0.0 0.0 0.0 1.5
13 7.7 5.0 4.0 4.5 4.0 0.0 0.0 0.0 0.0 0.0 0.0
14 8.1 6.5 5.0 4.7 4.9 0.0 0.0 0.0 0.0 0.0 0.0
15 8.4 6.5 5.5 5.5 4.0 0.0 0.0 0.0 0.0 0.0 0.0
16 7.9 3.8 3.5 3.7 1.1 0.0 0.0 0.0 0.0 0.0 0.0
17 7.8 5.1 5.0 5.0 2.5 0.0 0.0 0.0 0.0 0.0 0.0
18 7.3 3.7 2.9 2.9 1.2 0.0 0.0 0.0 0.0 0.0 0.0
19 8.3 5.9 5.1 5.3 3.4 0.0 0.0 0.0 0.0 0.0 0.0
20 8.1 5.9 5.0 5.0 3.4 0.0 0.0 0.0 0.0 0.0 0.0
21 7.1 3.8 3.6 3.3 2.0 0.0 0.0 0.0 0.0 0.0 0.0
22 7.8 5.2 3.9 4.2 2.9 0.0 0.0 0.0 0.0 0.0 0.0
23 7.7 4.8 4.0 4.0 3.0 0.0 0.0 0.0 0.0 0.0 0.0
24 8.4 6.2 5.6 5.4 4.0 0.0 0.0 0.0 0.0 0.0 0.0
25 6.7 2.4 1.8 2.3 0.0 1.0 0.0 0.0 0.0 0.0 1.0
26 7.5 4.1 3.5 4.1 3.1 0.0 0.0 0.0 0.0 0.0 0.0
27 8.0 5.1 4.5 5.0 3.0 0.0 0.0 0.0 0.0 0.0 0.0
28 7.2 4.0 3.2 3.3 1.0 0.0 0.0 0.0 0.0 0.0 0.0
29 7.4 4.0 3.2 3.2 2.4 0.0 0.0 0.0 0.0 0.0 0.0
30 7.4 4.5 4.0 4.1 1.3 0.0 0.0 0.0 0.0 0.0 0.0
31 7.8 4.0 3.5 4.3 2.5 0.0 0.0 0.0 0.0 0.0 0.0
32 7.5 4.5 3.1 3.8 2.7 0.0 0.0 0.0 0.0 0.0 0.0
33 6.7 3.5 3.0 3.3 0.0 0.0 0.0 1.0 0.0 0.0 1.0
34 7.8 3.8 3.7 3.8 3.2 0.0 0.0 0.0 0.0 0.0 0.0
35 7.7 5.3 4.2 4.5 3.1 0.0 0.0 0.0 0.0 0.0 0.0
36 7.0 5.0 3.8 4.0 2.3 0.0 0.0 0.0 0.0 0.0 0.0
37 6.0 3.0 2.0 1.6 0.2 1.2 0.0 0.0 0.0 2.0 2.0
38 7.6 5.4 3.8 4.3 2.5 0.0 0.0 0.0 0.0 0.0 0.0
39 7.6 4.5 4.8 5.0 2.5 0.0 0.0 0.0 0.0 0.0 0.0
40 7.1 4.0 3.3 3.0 2.0 0.0 0.0 0.0 0.0 0.0 0.0