# Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars
## 2 Results and Discussion
### LOX Pathway Volatile Compounds
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{3}{*}{**Culivar**}} & \multirow{3}{*}{**Irigation**} & \multicolumn{3}{c}{**Maximum**} & \multicolumn{2}{c}{**Diameter**} & \multicolumn{2}{c}{**Temperature**} & \multicolumn{2}{c}{**Maximum**} & \multicolumn{2}{c}{**Diameter**} & \multicolumn{2}{c}{**Value ***} & \multicolumn{2}{c}{**Diameter**} & \multicolumn{2}{c}{**Temperature**} \\  & & **Index (MI)** & **Value * (mg/kg)** & **(mm)** & **(\({}^{\circ}\)C)** & **Time (mm)** & **Value * (mg/kg)** & **(mm)** & **(\({}^{\circ}\)C)** & **Time (min)** \\ \hline \multirow{4}{*}{Arbequina} & \multirow{2}{*}{Rainfed} & 0.20 & 17.29 \(\pm\) 1.66 & In range & 20.00 & In range & 32.24 \(\pm\) 2.06 & 4.50 & 40.00 & 90.00 \\  & & 1.31 & 18.48 \(\pm\) 0.58 & In range & 25.91 & 50.47 & 11.23 \(\pm\) 0.54 & 4.50 & 40.00 & 90.00 \\  & & 2.56 & 17.90 \(\pm\) 0.68 & 4.50 & 25.24 & 90.00 & 13.65 \(\pm\) 1.15 & 4.50 & 40.00 & 90.00 \\ \cline{2-11}  & & 0.16 & 27.83 \(\pm\) 0.98 & In range & 20.00 & 90.00 & 18.42 \(\pm\) 0.63 & 4.50 & 40.00 & 90.00 \\  & & 1.11 & 34.94 \(\pm\) 0.81 & 6.50 & 20.00 & 90.00 & 8.30 \(\pm\) 0.70 & 4.50 & 40.00 & 90.00 \\  & & 2.52 & 31.80 \(\pm\) 1.20 & In range & 20.00 & 90.00 & 18.27 \(\pm\) 0.63 & 4.50 & 40.00 & 90.00 \\ \hline \multirow{4}{*}{Koroneiki} & \multirow{2}{*}{Rainfed} & 0.16 & 10.03 \(\pm\) 0.52 & 6.50 & 20.00 & 90.00 & 60.13 \(\pm\) 4.06 & 4.50 & 40.00 & 90.00 \\  & & 1.68 & 6.77 \(\pm\) 0.16 & 6.50 & 20.00 & 90.00 & 50.06 \(\pm\) 0.91 & 4.50 & 40.00 & 90.00 \\  & & 2.05 & 7.53 \(\pm\) 0.32 & 6.50 & 20.00 & In range & 49.20 \(\pm\) 1.61 & 4.50 & 40.00 & 88.56 \\ \cline{2-11}  & & 0.07 & 10.66 \(\pm\) 1.35 & In range & 20.00 & In range & 42.83 \(\pm\) 3.59 & 4.50 & 40.00 & 90.00 \\  & & 0.67 & 9.71 \(\pm\) 0.40 & In range & 20.00 & 30.00 & 46.15 \(\pm\) 1.58 & In range & 40.00 & 90.00 \\  & & 2.30 & 10.24 \(\pm\) 0.64 & In range & 21.53 & In range & 54.38 \(\pm\) 1.94 & 4.50 & 40.00 & 90.00 \\ \hline \multirow{4}{*}{Arbosana} & \multirow{2}{*}{Rainfed} & 0.15 & 16.40 \(\pm\) 0.33 & In range & 22.36 & 49.77 & 12.08 \(\pm\) 0.82 & 4.50 & 40.00 & 90.00 \\  & & 0.95 & 14.49 \(\pm\) 0.60 & 4.50 & 20.00 & 55.97 & 10.97 \(\pm\) 0.83 & 4.50 & 40.00 & 89.99 \\ \cline{1-1} \cline{2-11}  & & 2.11 & 17.11 \(\pm\) 0.31 & 4.50 & 26.41 & 90.00 & 10.43 \(\pm\) 0.55 & 4.50 & 40.00 & 90.00 \\ \cline{1-1} \cline{2-11}  & & 0.07 & 22.62 \(\pm\) 0.72 & 4.50 & 20.00 & 90.00 & 12.45 \(\pm\) 0.85 & 4.50 & 40.00 & 90.00 \\ \cline{1-1} \cline{2-11}  & & 0.58 & 22.73 \(\pm\) 0.43 & 4.50 & 20.00 & 90.00 & 11.04 \(\pm\) 0.81 & 4.50 & 40.00 & 90.00 \\ \hline \hline \end{tabular} \({}^{*}\) Value * Standard Description of the model  
\end{table} 
Table 5: Optimal values for volatile compound and chlorophylls response. In terms of the technological factors, the malaxation temperature had the greatest influence on the total content of LOX pathway volatile compounds; as the temperature increased, the volatile compound contents decreased. Thus, low temperatures are required to obtain the highest content of volatile compounds (Figures 1-3). This enzymatic pool is sensitive to its environmental conditions; the temperature, in particular, can affect the level and the activity of the enzymes involved in the LOX pathway [19]. According to the mathematical models obtained, 20 \({}^{\circ}\)C (the lower limit of the range studied) was the optimum working temperature for most of the samples (Table 5). However, [PERSON] et al. [20] studied the kinetic constants of the olive LOX enzyme and reported that the maximum LOX activity was recorded at 30 \({}^{\circ}\)C. Also, in agreement with the results of [PERSON] et al. [21] and [PERSON] et al. [9], we observed that increased malaxing temperature increased the content of hexanol and (\(E\))-2-hexenol (Table 3), which is considered to impart a highly unpleasant odor.