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The International Olive Oil Council (IOOC,2001) Standards and European Commission regulations have defined the quality of olive oil based on parameters derived from spectrophotometric studies that include free fatty acid content, but these methods only give information about the samples' oxidation level. A specific vocabulary has been developed for virgin oil sensory descriptors (IOOC, 1987). The positive attributes are classified as fruty, bitter and pungent and negative attributes as fusty, musty-humid, muddy-sediment, wineyvinegary, metallic and rancid.

Innovative Technique Combining Laser Irradiation Effect and Electronic Nose for Determination of Olive Oil Organoleptic Characteristics