Peculiar sensory notes, related volatile profiles and origin of extra virgin olive oils. The case of the so called “boxwood” attribute

In this work, the volatile profile of selected extra virgin olive oils has been studied, in order to characterize them and to find an eventual relation with the secondary notes described by a sensory Panel. The link between volatile compounds and the secondary sensory notes, with particular attention to the so-called attribute of "boxwood", has been taken into consideration; the aim is to tag the compounds manly responsible, or represented, when the perception of “boxwood” is referred by the Panel and to investigate if this secondary sensory notes can be related to one or more possible geographical origins.