Characterizing the Antioxidant Activity, Fatty Acids, andSensory Profile of Eight Extra Virgin Olive Oils WithProtected Designation of Origin (PDO) FromLazio (Italy): APilot Study

The sensory characteristics, antioxidant activity, fatty acids, and volatile compounds of extra virgin olive oils (EVOOs) from two different protected designations of origin (PDOs) were analyzed to identify any differences that might be useful for characterizing them. The sensory profiles of the PDO Sabina samples were characterized by a medium intensity for the positive attributes of fruity (from 3.0 to 5.0), bitter (from 2.8 to 4.0), and pungent (from 3.0 to 5.0). It is worth underlining that our results confirm the presence of a typical tomato note in all Sabina PDO EVOOs analyzed. Instead,with intensities ranging from 3.5 to 4.5, the artichoke note is present in all the Tuscia PDO samples. Among the volatile compounds, (E)-2-hexenal was the most abundant, with great variability in the Sabina PDO oils (from 5.3% to 72.6%) and higher percentages in the Tuscia PDO (from 55.0% to 80.6%). Practical Applications: It is very useful for both farmers and producers to have a better knowledge of the territorial parameters that influence the qualitative characteristics of extra virgin olive oils linked to the designation of origin. This will have practical applications, as focusing on high-quality certified products can be a winning challenge for manufacturers in the global market.