antioxidants Article Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region Deborah Pacetti 1, Maria Chiara Boarelli 2, Rita Giovannetti 2 , Stefano Ferraro 2, Paolo Conti 2 , Barbara Alfei 3, Giovanni Caprioli 4 , Massimo Ricciutelli 5, Gianni Sagratini 4, Donatella Fedeli 4, Rosita Gabbianelli 4 and Dennis Fiorini 2,* 1 Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, I-60131 Ancona, Italy; d.pacetti@staff.univpm.it 2 School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino (Macerata), Italy;
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[email protected] (P.C.) 3 Agri-food Service Agency of Marche Region (ASSAM), Via dell’Industria 1, I-60027 Ancona, Italy;
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[email protected]; Tel.: +39-0737-402254 Received: 21 March 2020; Accepted: 13 April 2020; Published: 17 April 2020 Abstract: Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investigated.