## 3 Results and Discussion
### Influence on VOOs Quality and Composition
#### 3.2.6 Sensory Characteristics  
According to the results of sensory analysis (Figure 4), all investigated VOO could be considered as extra virgin olive oil (EVOO) since any defect did not occur and the fruitiness of the samples were detected [42]. Figure 4: _Cont_. Figure 3: Radical-scavenging activity of virgin olive oils from Coratina cv. olive trees grown under different watering regimes during two crop seasons: **(a)** 2019 and **(b)** 2020. Watering regimes: C—rainfeed conditions; T\({}_{1-}\)deficit irrigation (the usual producer’s practice); T\({}_{2}\)—deficit irrigation acquired by SAN technology in respect to phenological stages; T\({}_{3}\)—irrigation with 100% of evapotranspiration (ETc) level. Results are expressed as mean values \(\pm\) standard deviation of three independent repetitions. Mean values labeled with different lowercase letter within the same characteristic and within the same harvesting year are statistically different (Tukey’s test, \(p\) < 0.05). Moreover, intensities of fruitiness, bitterness and pungency of Coratina cv. oils from rainfed trees grown on karst soil in Croatia were robust (intensities more than 6). Regarding the particular aroma descriptors, in 2019 the highest intensity of fruitiness was determined in the T\({}_{2}\) treatment, and notes of green grass and leaves decreased in T\({}_{1}\) and T\({}_{3}\) treatment compared to control rainfed oil, while in T\({}_{2}\) these were similar to the control (C) oil obtained from rainfed fruits. In 2020, irrigation influenced a decrease in fruitiness and green aroma (green grass and leaves, radicchio) of obtained oils, especially in the case of T\({}_{3}\). Decrease in green aroma corresponded with a decrease of \(E\)-2-hexenal and C6 volatiles determined in oils from irrigated treatments (Table 6). [PERSON] et al. [17] found that cultivars responded differently to the irrigation regimes: the fruitiness attribute increased in the Koroneiki cultivar as an increase in the irrigation level occurred, while an opposite trend was observed in Arbeqina oils. [PERSON] et al. [15] found that Cornicabra oil fruitiness was not affected by irrigation in one year of their investigation, while in the other year of investigation, fruitiness decreased slightly with an increased in the water delivered through irrigation. Considering the taste characteristics of olive oils, in 2019 bitterness and pungency of oil only slightly decreased in all treatments with irrigation, while in 2020, even though a decrease was found, it was not significant. Differences in taste characteristics among irrigated treatments were not detected (Figure 4). [PERSON] et al. [17] found that bitter and pungent attributes were more evident in oils from less irrigated treatments. [PERSON] et al. [54] found that sensory characteristics, pungent and bitter, were more pronounced in the Cobrancosa cv. olive oils from rainfed and deficit irrigation (30% ET\({}_{\rm c}\)) treatments than in full irrigation treatments (100% ET\({}_{\rm c}\)). [PERSON] at al. [15] found that bitterness and pungency were not affected by irrigation in one year of their study, while in the other year  
Figure 4: Sensory characteristics of virgin olive oils from Coratina cv. olive trees grown under different watering regimes during two crop seasons: (**a**) 2019 and (**b**) 2020. Watering regimes: C—rainfed conditions; T\({}_{1}\)—deficit irrigation (the usual producer’s practice); T\({}_{2}\)—deficit irrigation acquired by SAN technology in respect to phenological stages; T\({}_{3}\)—irrigation with 100% of evapotranspiration (ETc) level. Results are expressed as mean values \(\pm\) standard deviation of three independent repetitions. Mean values labeled with different lowercase letter within the same characteristic and within the same harvesting year are statistically different (Tukey’s test, \(p\) < 0.05). bitterness decreased slightly because of an increase in water delivered through irrigation. [PERSON] et al.