Removal of soil, food residues, dirt, grease or other objectionable matter.

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Complex olfactory sensation reminiscent of the typical odour of ripe fruit.

Classification of virgin olive oil according to the intensity of perception when the median of the fruitiness is between 3 and 6.

Negative attribute of virgin olive oil. Characteristic flavour of oils obtained from fruit in which large numbers of fungi and yeasts have developed as a result of its being stored in humid conditions for several days.