Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose

Table 2

Olfactory attributes perceived and respective intensities (mean ± standard deviation; n = 5 olive oil bottles × 2 samples × 8 panelists) regarding the studied cv. Arbequina olive oils.

Olfactory attributes perceived by the sensory panel	Intensities perceived in industrially extracted cv. Arbequina olive oils^#			value^‡
	Without leaves addition (control)	With cv. Arbequina leaves	With cv. Santulhana leaves
Ripe fruity	6.1 ± 0.8	0.0 ± 0.0	0.0 ± 0.0	—
Green fruity	0.0 ± 0.0	2.1 ± 0.3	5.3 ± 0.5	<0.0001
Apple	5.0 ± 0.5^A	4.3 ± 0.4^B	3.9 ± 0.3^B	<0.0001
Tomato	4.1 ± 0.6^B	3.5 ± 0.3^C	5.3 ± 0.2^A	<0.0001
Dry fruits	2.6 ± 0.4^A	1.7 ± 0.2^B	2.5 ± 0.1^A	<0.0001
Banana	1.3 ± 0.23	0.0 ± 0.0	0.0 ± 0.0	—
Dry hay grass	3.4 ± 0.7	0.0 ± 0.0	0.0 ± 0.0	—
Fresh herbs	0.0 ± 0.0	2.0 ± 0.2	2.7 ± 0.4	0.0006
Cabbage	0.0 ± 0.0	3.5 ± 0.4	3.8 ± 0.3	0.1816
Harmony	8.4 ± 0.2^A	8.3 ± 0.4^A	6.4 ± 0.2^B	<0.0001

#Intensity means (n = 30) in the same line with the same uppercase letter are not significantly different from a statistical point of view according to the test of Tukey, at a significance level of 0.05, following the IOC regulations [31]. Intensity scale: from 0 (absence of attribute: not perceived by the panelists) to 10 (maximum attribute intensity). ^‡ values for the one-way ANOVA (comparison 3 groups) or Student’s t-test (comparison among the mean values of only 2 groups).