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Table 5
Average concentration (mg/Kg) and standard deviation, odour threshold (mg/Kg) and sensory characteristics of the selected volatile compounds distinguishing organic and non-organic virgin olive oils.
| Compound | Non-organic VOO | Organic VOO | Odour threshold | Sensory descritors |
| mean ± std1 | mean ± std1 | |||
| Propan-2-one | 0.09 ± 0.01 | 0.25 ± 0.08 | − | Fruity, pear |
| 2-methyl propanol | 0.006 ± 0.001 | 0.015 ± 0.005 | 1.0 | Intense, wine |
| Methyl-2-butyl acetate | 0.007 ± 0.001 | 0.016 ± 0.004 | 2.0 | Green, banana |
| Heptan-2-one | 0.005 ± 0.001 | 0.012 ± 0.003 | 0.30 | Wet earth |
| Octanal | 0.002 ± 0.0005 | 0.005 ± 0.0008 | 0.32 | Fatty, pungent |
| 1-Octen-3-ol | 0.003 ± 0.0006 | 0.008 ± 0.0004 | 0.001 | Mould, earth |
1: Standard deviation.
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