Describes the olfactory–gustatory sensation in which acids generally produced by fermentation are predominant, as well as the foodstuffs that produce this sensation. Some factors that contribute to this sensation are related to the fermentation, for example the lactic or acetic fermentation,

Olfactory sensation reminiscent of that of citrus fruit (lemon, orange, bergamot, mandarin and grapefruit).

Temporary modification of sensitivity in perceiving sensory stimuli due to continuous, repeated exposure to a given stimulus or one similar to it.

Ability to perceive quantitatively and qualitatively a stimulus of little intensity or small differences between stimuli by means of the sense organs.

Negative attribute of virgin olive oil. This flavour is mainly due to a process of aerobic fermentation in the olives or in olive paste left on pressing mats which have not been properly cleaned and leads to the formation of acetic acid, ethyl acetate and ethanol.

palmitoleic acid