Classification of virgin olive oil according to the intensity of perception when the median of the fruitiness is less than 3.

Sensations resulting from pressure on the sample produced by a movement in the oral cavity or with the fingers (for example, pressing cheese with the fingers).

Group of assessors who have been specially selected and trained and who assemble to perform the sensory analysis of a product under controlled conditions.

Magnitude of the energy of an attribute that can be measured in terms of a quantitative scale of values above the threshold.

Classification of virgin olive oil according to the intensity of perception when the median of the fruitiness is more than 6.

Lack of response by a sense organ or a part of such an organ, despite being subjected to the action of a suitable stimulus whose intensity is above the threshold.