**8. Conclusion**

Virgin olive oil is the only product that since 1991 has undergone sensory analysis regulated by European norms. It can be noted that the methodology for the sensory evaluation of virgin olive oil is well documented and standardized. Sensory analysis of olive oil is the evaluation of an oil's organoleptic attributes, which are appreciated through the senses of smell and taste. Sensory analysis is an essential part of evaluating olive oil quality and complements chemical analysis, both of which are requirements for determining the quality of olive oil according to International Olive Council (IOC) and new USDA standards.

The studies on olive oil have highlighted that the sensory qualities are affected by several agronomic and climatic parameters as well as extraction process. Due to here being a variation in the chemical composition of the oil, there is a possibility that these chemical compounds could be considered markers to be used to differentiate the various factors that affect overall quality.

The results of the quantitative descriptive analysis carried out by 9 members of staff of the CRA-OLI on the virgin olive oils produced by single varieties cultivated in the collection field of CRA-OLI are given in the elaiographic cards attached to Chapter "*Description of varieties*"
