Some essential oils (EOs) can be extracted from berries of different species, and their composition depends on their maturation level. In this work, these parameters were correlated for Juniperus oxycedrus L ssp. oxycedrus. For this purpose, a classification method based on the CIE L*a*b* colour measurement was applied. Once the samples were classified, they were subjected to simultaneous distillation extraction and gas chromatography (GC/FID and GC/MS). Hydrocarbon monoterpenes constituted the major fraction (42.8â89.8%), mainly represented by Î±-pinene (30.1â66.4%) and myrcene (6.1â34.8%). Hydrocarbon sesquiterpenes accounted for 4.0â26.4%, with germacrene-D (0.2â16.9%) as the major component. The discriminant analysis proved that CIE L*a*b* implementation was useful to classify the ripening stage. Regarding the EO composition, significant differences were observed in myrcene, camphor and germacrene-D, as well as in the grouped oxygenated and hydrocarbon terpenoids. In general, a progressive increase in oxygenated compounds was noted over the maturation process.