L. Digiovacchino et al., EFFECT OF MIXING LEAVES WITH OLIVES ON ORGANOLEPTIC QUALITY OF OIL OBTAINED BY CENTRIFUGATION, Journal of the American Oil Chemists' Society, 73(3), 1996, pp. 371-374
Variable quantities oi leaves were added to ripe olives prior to extra
ction to determine their effect on the quality of the resulting olive
oil. The addition of 1-3% w/w leaves improved the organoleptic quality
. An increase in trans-2-hexenal aldehyde content occurred, giving the
pleasant flavor of ''freshly cut grass.'' This compound was produced
by the enzymatic breakdown of 13-L-hydroperoxide of linolenic acid in
leaf homogenates.