*3.3. Sensory Attributes*

The majority of the investigated monovarietal EVOOs were characterized by common EVOO sensory attributes (Figure 3, Table S3). Buža EVOO showed higher intensities of the majority of the assessed positive odor attributes, and it was clearly distinguished from the others by the highest intensity of chicory/rocket. Istarska bjelica and Rosinjola had the lowest intensity of almond. The specificity of the odor of Oblica EVOO was contained mainly in the most intense green banana nuance, while Lastovka was distinguished as the only monovarietal EVOO with the woody note. Istrian EVOOs were generally described by higher intensities of green grass/leaves, aromatic herbs, and chicory/rocket attributes (with the exception of Leccino EVOO) in relation to the Dalmatian ones.

**Figure 3.** The intensities of the sensory attributes obtained by quantitative descriptive sensory analysis of monovarietal extra virgin olive oils (EVOOs) produced from Buža, Istarska bjelica, Rosinjola, Oblica, Lastovka, and Leccino varieties in Croatia (\* 3 – the intensities of particular sensory attributes were multiplied by 3 to better visualize the differences between monovarietal EVOOs).

As regards the main EVOO taste attributes, bitterness and pungency, the EVOOs from Istrian native varieties Buža, I. bjelica, and Rosinjola generally showed higher intensities. The exception was the intensity of bitterness in Lastovka which was among the highest, which resulted in the highest bitterness/pungency ratio in this EVOO (Figure 3, Table S3). Oblica and Leccino were described as the sweetest among the EVOOs.

Istarska bjelica EVOO was characterized as the least complex, while I. bjelica and Lastovka EVOOs were less harmonious with respect to others. EVOOs from Istrian native varieties were the most, and Leccino the least persistent in terms of pungency.
