# Olive Oil (Royal Cultivar) from Mill Obtained by Short Time Malaxation and Early Ripening Stage
###### Abstract  
The olive oil from the Royal cultivar has not been studied in depth, especially its relationship between analytical and sensory parameters. Currently, it is a minority cultivar, but due to its excellent organoleptic properties, it is constantly growing. The research objective is to obtain excellent-quality olive oil from the Royal cultivar at an industrial extraction plant and characterize the oil sensory and analytically. For this purpose, three important factors were set: very early olives; very low-time olive paste malaxation; and environmental temperature. The analytical parameters studied were volatile and phenolic compounds, fatty acids, photosynthetic pigments, and other quality parameters. Fourteen phenolic compounds were identified and found in significantly higher concentrations in Royal olive oil, including the oleacein compound. Moreover, volatile compounds from the LOX pathway, such as hexenal, (_E_)-2-hexenal, and (_Z_)-3-hexen-1-ol, had significantly higher concentrations, which were related to organoleptic characteristics: very fruits, not very spicy, and very low bitterness. The highest values obtained were 74.98% extraction efficiency at 30 min; 71.31 mg/kg chlorophyll content at 30 min; 156.38 mg/kg phenolic compound at 30 min; 18.98 mg/kg volatile compounds at 15 min; and better organoleptic characteristics at 15 min. The oil extraction efficiency was lower than that of other olive cultivars; nevertheless, the content of volatile compounds is higher. extraction efficiency; virgin olive oil; aroma profiling; odor quality; SPME-GC; flavor; volatile compounds; (_E_)-2-hexenal; phenolic compounds; oleecathal 2024  
M 2024 13 2588  
compounds appear during the production of olive oil from the hydrolysis of ligstroside and oleuropein, respectively [6]. In particular, oleocanthal is a compound found exclusively in olive oil and has anti-inflammatory properties similar to the action of ibuprofen. In addition, several potential bioactivity and health claims are attributed to this compound [7]. Additionally, the initial characteristics of olive oil noticed by consumers are its color and aroma, which are crucial attributes for the overall perception of food products. The color of olive oil is determined by pigments such as chlorophylls and carotenoids. Nevertheless, pigment composition can change significantly depending on the climate, ripening degree, and olive cultivars [8]. Volatile compounds are very interesting because they influence a lot of taste and aroma. During the production of olive oil, these compounds are mainly formed by the action of the enzymes released during the olive milling process. In addition, other factors influence the final content of volatile compounds that we find in olive oils, including climatic, agronomic, and technological factors [9; 10; 11]. Among them, two of the most important are malaxation time and temperature [12]. Other researchers have concluded that, in general, an increase in the malaxation temperature until around 30 \({}^{\circ}\)C is positive in reference to the phenol content of the oil [12; 13; 14]. While high malaxation time and low malaxation temperature increase the volatile compounds [15]. By controlling these factors, it is possible to produce high-quality olive oil that is rich in beneficial phenolic compounds and has a high content of volatile compounds. On the contrary, it has been developed as a novel procedure without the malaxation step through the use of non-thermal ultrasound-assisted extraction and pulsed electric field treatments, and its results in a continuous-flow industrial prototype showed interesting increased extraction yields [16]. The objective of our research was to obtain an excellent olive oil from the Royal cultivar from the consumer's point of view, with special attention to volatile compounds, photosynthetic pigments, and phenolic compounds without compromising the yields.