A. Ranalli et al., Composition and quality of pressed virgin olive oils extracted with a new enzyme processing aid, J FOOD SCI, 66(4), 2001, pp. 592-603
Virgin olive oils extracted with an enzyme complex were characterized with
respect to the control oils by: (1) higher contents of major individual phe
nols (free + aglycons), o-diphenols, total phenols, tocopherols, pleasant v
olatiles (including those from lipoxygenase pathway), green (chlorophylls a
nd pheophytins) and yellow (carotenoids) lipochromes, higher aliphatic and
triterpene alcohols, phytol, citrostadienol, triterpene dialcohols; and ste
roids; (2) lower contents of unpleasant volatiles and waxes; (3) higher val
ues of chroma, integral color index, and 1,2-diglycerides/ 1,3-diglycerides
ratio; (4) higher sensory, bitter, spicy, and green fruit scorings; and (5
) lower values of lightness and turbidity. The organophosphorus pesticide r
esidues were usually not detected in the oils produced with or without enzy
me.