Grasas y Aceites, Vol 50, No 2 (1999)

Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade:Chemical and sensory implications

María T. Morales
Instituto de la Grasa, Spain

Franca Angerosa
Istituto Sperimentale per la Elaiotecnica, Italy

Ramón Aparicio
Instituto de la Grasa, Spain


The volatile compounds produced through the lipoxygenase cascade are responsible for the most remarkable sensory attributes of virgin olive oil. The paper analyses the evolution of these compounds according to different conditions of temperature and time of the malaxing process. The influence of these parameters on the production of C6 and C5volatile compounds is stated together with the effect that the amount of these compounds has on the most remarkable virgin olive oil sensory descriptors (green, bitter-pungent, sweet and undesirable). Optima values of temperature and time are given for producing high sensory quality virgin olive oils. Three cultivars, Spanish Picual and Italian Frantoio and Coratina, were characterised by sensory attributes and volatile compounds quantified by two different methodologies in order to avoid that results could be circumscribed to a specific cultivar or a quantification method.


Extraction systems; Lipoxygenase (cascade); Virgin olive oil; Volatile compounds.

Full Text:


Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Contact us

Technical support