**Acknowledgement**

366 Olive Germplasm – The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

the coefficient of variation is 20% or less.

the samples shall be classified in four categories:

**Olives that may not be sold as table olives:** DPP > 7.0

is less or equal to 3 and the olives remain of "Extra or Fancy" category.

**Figure 6.** Sensory profiles of "Oliva bianca di Itri" and "Oliva nera di Gaeta".

**First, 1st, Choice or Select:** 3 < DPP ≤ 4.5 **Second, 2nd or Standard:** 4.5 < DPP ≤7.0

**Extra or Fancy:** DPP ≤ 3

those attributes with a robust coefficient of variation of 20% or less. The computer program for carrying out the calculations is presented in Annex 3 (COI/OT/MO/n°1/Rev.2 Annex 3 *Sensory analysis of table olives computer program*). When a defect is entered under the 'Other defects' heading by at least 50 percent of the panel tasters, the panel leaders shall carry out the statistical calculation of this defect and shall arrive at the corresponding classification if

**4.7. Classification according to the defect predominantly perceived (DPP)** 

For classification purposes, the panel leader shall solely take into account the median of the defect predominantly perceived (DPP) i.e. perceived with the greatest intensity, that satisfies the requirements specified in the preceding paragraph. According to the intensity of DPP,

The organoleptic analysis of table olives deriving by the same variety (*Itrana*) but processed at a different stage of ripening ("Oliva bianca di Itri" and "Oliva nera di Gaeta") shows a different sensory profile with regard to kinaesthetic properties (hardness, fibrousness and crunchiness) and bitter sensation (Figure 6 *a* and *b*) (Lanza *et al*., 2010b). The organoleptic analysis of table olives deriving by the same variety (*Itrana*) and processing ("Oliva Bianca di Itri") show a different sensory profile between undefected and defected samples. Defected samples show a decrease in kinaesthetic properties (hardness, fibrousness and crunchiness) and an increase in acid sensation (Figure 7 *a* and *b*). The median value of DPP Financial support for this study was provided by Italian Ministry of Agriculture, Food and Forestry through the project GERMOLI "Salvaguardia e valorizzazione del GERMoplasma OLIvicolo delle collezioni del CRA-OLI".
