The new "Cytolase 0" enzyme processing aid improves quality and yields of virgin olive oil

Three olive varieties (Leccino, Coratina and Dritta) were processed using t he percolation-centrifugation system with a new olive enzyme processing aid , "Cytolase 0". The enzyme adjuvant led to oils characterised (with respect to reference oils) mostly by: (i) higher content of pleasant volatiles, to tal phenols, o-diphenols, hydroxytyrosol-aglycones, alpha-tocopherol, chlor ophylls and carotenoids, triterpene dialcohols, triterpene and aliphatic al cohols, and waxes; (ii) higher ratios of 1,2-diglycerides/1,3-diglycerides, campesterol/stigmasterol, tmns-2-hexenal/hexanal, and trans-2-hexenal/tota l aroma; (iv) higher values of colour indices; (v) higher sensory score; (v i) lower values of turbidity; (vii) similar values of acidity, peroxide ind ex, carbonyl index, UV (ultraviolet) spectrophotometric indices, and alcoho lic index, and (viii) similar contents of saturated and unsaturated fatty a cids, triacylglycerols, diacylglycerols, and sterols. No (or only traces of ) trans-isomer C-18 fatty acids and stigmastadienes were found in the two o il types. Therefore, the enzyme aid produced better qualitative and quantit ative results. (C) 1999 Elsevier Science Ltd. All rights reserved.