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A study identifies new methods to better understand the "green fruity" and "ripe fruity" organoleptic profiles of extra virgin olive oil.

Diego garcPungency in olive oilPablo de olavide universityUniversity of sevilleInternational olive councilOlive oil timesPablo de olavide university in sevilleHigher council for scientific researchHigher councilScientific researchFood chemistryPablo de olavideNew spectroscopy methodDetermine bitternessOlive oilScientists identify gene responsible