**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 samples shall be classified in four categories:

**Extra or Fancy:** DPP ≤ 3

**First, 1st, Choice or Select:** 3 < DPP ≤ 4.5

**Second, 2nd or Standard:** 4.5 < DPP ≤7.0

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

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 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".

**Figure 7.** Sensory profiles of undefected (a) and defected (b) olives from "Oliva bianca di Itri".
