3.1.11. Odor Activity Values (OAV)

Table 2 lists the average odor activity values (OAV) of the volatile aroma compounds found in the investigated EVOOs, calculated as the ratios of their concentrations and odor perception thresholds available in literature. For thirteen compounds average OAV higher than 1 was observed in at least one of the monovarietal EVOOs implying their direct influence on the aroma. The compound with the highest OAV was (*Z*)-3-hexenal, followed by 1-penten-3-one and (*E*)-2-hexenal, while other compounds exhibited much lower OAVs. (*Z*)-3-hexenal was potentially the most important odorant in all the investigated monovarietal EVOOs except I. bjelica and Leccino in which 1-penten-3-one was dominant.

**Table 2.** Sensory descriptors and odor perception thresholds of volatile aroma compounds in monovarietal extra virgin olive oils produced from Buža, Istarska bjelica, Rosinjola, Oblica, Lastovka, and Leccino varieties in Croatia, sorted in descending order according to their average odor activity values (OAV).


\* sensory descriptors and odor perception thresholds (µg/kg oil) reported in literature [21,44–47]. Values in bold indicate the highest average OAV for a given volatile compound among monovarietal extra virgin olive oils.
