Pablo Cano Marchal

INTRODUCTION Owing to its efficacy in the prevention of numerous chronic-degenerative diseases,1, 2 the Mediterranean diet is known for its high utilization of olive oil as the primary source of dietary fat.3 Countries such as Spain, Italy, and Greece are the world's largest producers.4 Based on chemical and sensory qualities, European legislation divides olive oil into three main commercial categories: extra virgin olive oil (EVOO), virgin olive oil (VOO), and lampante olive oil (LOO).

BACKGROUND The organoleptic profile of an olive oil is a fundamental quality parameter obtained by human sensory panels. In this work, a portable electronic nose was employed to predict the fruity aroma intensity of 199 olive oil samples from different Spanish regions and cultivar varieties (Picual, Arbequina and Cornicabra), with special emphasis in testing the robustness of the predictions versus cultivar variety variability.