## 3 Results and Discussion
### Sensory Analysis  
Regarding the sensory analysis, the results are described in Table 2. Starting with the olfactory sensations of the 57 samples, 65% of the olive oils were classified as ripe fruity (median intensity of 5.1, which varied between 2.6 and 8.0) and 35% of the samples were classified as green fruity (median intensity of 4.4, in a range of 1.8 to 7.1). Olive oil is considered green fruity when sensory attributes refer to green sensations of herbs or fruits, whereas ripe fruity refers to sensations of ripe fruits and dried herbs [40]. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Attributes** & **\% Incidence of Attribute** & **Median** & **Min–Max** \\ \hline \multicolumn{4}{c}{**Olfactory**} \\ \hline
**Fruity** & & & \\ \hline Ripe Fruity & 65 & 5.1 & 2.6–8.0 \\ \hline Green Fruity & 35 & 4.4 & 1.8–7.1 \\ \hline
**Positive attributes** & & & \\ \hline Lavender & 16 & 2.5 & 1.1–3.4 \\ \hline Apricot & 4 & 3.9 & 3.2–4.6 \\ \hline Banana & 54 & 2.6 & 1.4–5.1 \\ \hline Cinnamon & 2 & 2.9 & 2.9–2.9 \\ \hline Cherry & 9 & 2.9 & 2.2–3.3 \\ \hline Cabbage & 30 & 3.7 & 1.1–6.2 \\ \hline Dry grass & 33 & 3.2 & 0.6–4.8 \\ \hline Olive leaves & 4 & 2.8 & 2.7–2.9 \\ \hline Dried fruits & 98 & 3.0 & 1.1–5.6 \\ \hline Kiwi & 5 & 3.5 & 0.8–4.3 \\ \hline Apple & 77 & 3.5 & 1.3–6.5 \\ \hline Pistachio & 4 & 2.5 & 1.7–3.2 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Positive attributes detected in Douro extra virgin olive oils. Seventeen positive olfactory and nineteen gustatory attributes were determined, most of which were present in less than 50% of the samples, such as lavender, apricot, cinnamon, cherry, cabbage, dry grass, olive leaves, kiwi, pistachio, fresh grass, resinous, and rosemary in the olfactory sensations, and lavender, apricot, vanilla, cherry, cabbage, dried grass, wildflowers, fig and olive leaves, kiwi, pistachio, fresh grass, resinous, and rosemary for taste sensations. The perceived attributes generally agree with authors who have studied olive oils from the region [41]. Furthermore, the samples showed a median for harmony of 7.0, ranging between 4.6 and 8.9. This parameter measures the balance between all the evaluated sensations [42]. Regarding gustatory sensations, 63% of the olive oils were \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Attributes** & **\% Incidence of Attribute** & **Median** & **Min-Max** \\ \hline Tomato leaves & 56 & 3.7 & 1.2–5.6 \\ \hline Fresh grass & 37 & 3.7 & 0.9–5.4 \\ \hline Resinous & 2 & 2.5 & 2.5–2.5 \\ \hline Rosemary & 32 & 2.8 & 1.5–5.3 \\ \hline Tomato & 84 & 3.7 & 1.2–6.0 \\ \hline
**Harmony** & & 7.0 & 4.6–8.9 \\ \hline \multicolumn{4}{c}{**Gustatory**} \\ \hline
**Fruity** & & \\ \hline Ripe Fruity & 63 & 5.3 & 1.1–7.8 \\ \hline Green Fruity & 39 & 4.2 & 1.9–7.5 \\ \hline
**Positive attributes** & & \\ \hline Lavender & 12 & 2.7 & 1.6–3.4 \\ \hline Apricot & 4 & 2.5 & 1.9–3.0 \\ \hline Banana & 81 & 2.7 & 0.7–6.0 \\ \hline Vanilla & 2 & 4.2 & 4.2–4.2 \\ \hline Cherry & 16 & 2.8 & 1.6–4.7 \\ \hline Cabbage & 30 & 3.7 & 1.4–7.3 \\ \hline Dry grass & 33 & 3.5 & 0.7–6.1 \\ \hline Wildflowers & 2 & 1.8 & 1.8–1.8 \\ \hline Fig leaves & 2 & 4.2 & 4.2–4.2 \\ \hline Olive leaves & 9 & 2.6 & 1.2–4.4 \\ \hline Dried fruits & 100 & 3.0 & 0.8–5.6 \\ \hline Kiwi & 5 & 2.0 & 0.6–3.7 \\ \hline Apple & 74 & 3.5 & 1.1–6.3 \\ \hline Pistachio & 4 & 2.1 & 1.8–2.4 \\ \hline Tomato leaves & 58 & 3.5 & 1.1–4.8 \\ \hline Fresh grass & 42 & 2.8 & 0.6–5.7 \\ \hline Resinous & 2 & 3.1 & 3.1–3.1 \\ \hline Rosemary & 37 & 2.8 & 1.3–5.1 \\ \hline Tomato & 82 & 4.0 & 1.2–5.8 \\ \hline
**Sweet** & & 4.2 & 1.3–6.4 \\ \hline
**Bitter** & & 1.9 & 0.9–5.0 \\ \hline
**Pungent** & & 2.4 & 0.7–5.8 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: _Cont._classified as ripe fruity, with a median intensity of 5.3, ranging from 1.1 to 7.8, and 39% were classified as green fruity, with a median intensity of 4.2, which ranged between 1.9 and 7.5.