Abstract: | The time of exposure of olive pastes to air contact (TEOPAC) during malaxation was studied as a processing parameter that
could be used to control endogenous oxidoreductases, such as polyphenoloxidase, peroxidase, and lipoxygenase, which affect
virgin olive oil quality. Phenolic and volatile compounds were analyzed in the oils obtained using progressive TEOPAC at three
ripening stages of olives. Multivariate statistical analysis was applied to the raw data. The phenolic concentration of virgin
olive oil progressively decreased with increasing IEOPAC. On the contrary, a positive relationship was found with the concentration
of several volatile compounds responsible for virgin olive oil aroma. The effect of TEOPAC, however, was strictly related
to fruit ripening. |