## 3 Results and Discussion
In addition, other residues, such as the citrus and table olive industry and oil, are also sources of phenolic compounds [9; 34]. These by-products can be used as sources of antioxidants added to different foods. In this sense, [PERSON] et al. [7] studied the chemical composition of skins, stems and lees from red grape unification obtaining a higher concentration of total phenolic compounds in the stems (138.6 mg GAE 100 g\({}^{-1}\)) and the skins (92.8 mg GAE 100 g\({}^{-1}\)). It was observed that many natural extracts with antioxidant properties reduced acrylamide levels. In this sense, [PERSON] et al. [35] studied the effect of six phenolic compounds (gallic acid, ferulic acid, coumaric acid, caffe acid, catechhin and epicatechin) on the reduction of acrylamide, but did not find a mitigating effect. However, [PERSON] et al. [36] found a weak reduction of acrylamide by adding ascorbic acid to potato fruits. [PERSON] et al. [37] studied the mitigating effect of acrylamide after adding phenolic compounds to bread in concentrations of 0.1%, managing to reduce the concentration of acrylamide (16.2-95.2%). Other researchers [38] did not find a correlation between phenolic compounds and acrylamide in potato chips. This is because not all antioxidants have an inhibitory effect on acrylamide formation. Antioxidants that inhibit acrylamide formation may be those that react with the intermediates of the Maillard reaction, such as the flavonoids epicatechin, through an electrophilic aromatic substitution mechanism with sugar fragments of 2-4 carbon atoms [29]. Another factor influencing acrylamide formation is the position of the 3'4'-dihydroxy groups of the hydroxyl groups present in the aromatic ring of flavonoids and in polyphenic compounds that do not have aldehyde groups in their structure and that have high hydroxyl groups are also decisive in acrylamide inhibition [39]. Finally, there are compounds that can react with acrylamide already formed by Michael addition reactions or radical-induced elimination when these are unstable or in oxidized form, so that they can attack acrylamide [29]. For all the above, acrylamide concentration in Californian-style table olive enriched with by-product extracts gather the requirements to mitigate acrylamide thanks to bioactive molecules. The results of sensory analysis carried out by a tasting panel with trained personnel are shown in Table 2. The positive attributes evaluated were 'Olive,' Fruity,' Herbal,' Sweet' and 'Wine,' while the negative attributes were 'Dry odor,' 'Fermented,' Alcohol,' 'Oily' and 'Cooked.' These results showed significant differences between the different aromas and dilutions. There was not significant difference for both dilutions in the by-products Red skin, Red stem, White skin and White stem in the 'Olive' attribute. It should also be considered that for the dilution 1:100, the score of 'Olive' attribute was higher than in the dilution 1:10. This could be due to the intensity of the extracts in the 1:10 dilution, being more important for the panelist in terms of flavor and odor. Alperujo was the by-product with the lowest 'Olive' and 'Fruity' attributes contribution and with the presence of 'Oily' smell negative attribute. The 'Cooked' defect was only detected in the Control due to the effect of the extracts in the samples masking the negative attribute. On the other hand, 'Dry odor' was detected for the Red skin and Red stem 1:10 dilution, which can be related to red wine mold or humidity attributes. The extracts with more positive attributes and not negative ones were Orange peel and White stem. The 'Final evaluation' for both extracts was the highest between all the samples with a score of 8.3 and 6.7 for the White stem 1:10 and 1:100 dilution, and 8.5 and 7.1 for the Orange peel 1:10 and 1:100 dilution.