Defects:
Winey – vinegary: aroma of vinegar or wine must and consequent formation of acetic acid
Musty – damp: characteristic aroma of oils obtained from fruit containing an abundance of fungi
Fusty: oil obtained from amassed olives, which have undergone an advanced level of fermentation
Muddy: characteristic of oils, which have stayed in contact with the decanted residue
Rancid: characteristic of oils, which have undergone an auto-oxidative process, as a result of prolonged contact with the air and heat.