# Olive Oil (Royal Cultivar) from Mill Obtained by Short Time Malaxation and Early Ripening Stage
## 2 Materials and Methods
### Sensory Analysis  
The sensory analysis of the oils is shown in Table 6. The sensory profile shows an increase in the fruity attribute of the oils from the outlet of the vertical centrifuge with respect to the oils from the outlet of the decanter, but it is not observed in the bitter and spicy attributes. On the other hand, statistically significant differences are only observed in the bitter attribute between the oils obtained after malaxation of the pasta for 15 min and 30 min, resulting in the second case being more bitter. However, from the sensory profiles,  
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline  & \multicolumn{2}{c}{**Trial 1 (15 min)**} & \multicolumn{2}{c}{**Trial 2 (30 min)**} & \multirow{2}{*}{_p-Value_} & \multirow{2}{*}{_Fisher’s LSD_} \\ \cline{2-2} \cline{5-6}  & **Decanter** & & & & & \\ \hline LOX pathway & & & & & \\ Hexanal & 2.00 \(\pm\) 0.18 \({}^{\text{a}}\) & 1.85 \(\pm\) 0.04 \({}^{\text{a}}\) & 1.75 \(\pm\) 0.09 \({}^{\text{b}}\) & 1.69 \(\pm\) 0.08 \({}^{\text{b}}\) & 0.0397 & 0.21 \\ Hexan-1-ol & 1.28 \(\pm\) 0.05 \({}^{\text{a}}\) & 1.31 \(\pm\) 0.06 \({}^{\text{a}}\) & 1.03 \(\pm\) 0.05 \({}^{\text{b}}\) & 1.08 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.0008 & 0.11 \\ (_E_)-2-Hexenal & 5.03 \(\pm\) 0.24 & 5.12 \(\pm\) 0.40 & 4.63 \(\pm\) 0.29 & 4.94 \(\pm\) 0.09 & 0.3357 & \\ (_E_)-2-Hexen-1-ol & 1.36 \(\pm\) 0.11 & 1.32 \(\pm\) 0.12 & 1.40 \(\pm\) 0.03 & 1.37 \(\pm\) 0.08 & 0.7338 & \\ (_Z_)-3-Hexen-1-ol & 2.85 \(\pm\) 0.09 \({}^{\text{a}}\) & 2.97 \(\pm\) 0.16 \({}^{\text{a}}\) & 2.50 \(\pm\) 0.24 \({}^{\text{b}}\) & 2.94 \(\pm\) 0.12 \({}^{\text{a}}\) & 0.0285 & 0.31 \\ (_Z_)-3-Hexenyl acetate & 1.69 \(\pm\) 0.07 \({}^{\text{a}}\) & 1.90 \(\pm\) 0.16 \({}^{\text{b}}\) & 1.48 \(\pm\) 0.08 \({}^{\text{c}}\) & 1.44 \(\pm\) 0.04 \({}^{\text{c}}\) & 0.0044 & 0.22 \\ 1-Penten-3-ol & 1.16 \(\pm\) 0.20 & 1.08 \(\pm\) 0.18 & 1.09 \(\pm\) 0.13 & 1.11 \(\pm\) 0.05 & 0.9190 & \\ 1-Penten-3-one & 2.27 \(\pm\) 0.09 \({}^{\text{a},\text{b}}\) & 2.28 \(\pm\) 0.11 \({}^{\text{a},\text{b}}\) & 2.03 \(\pm\) 0.24 \({}^{\text{a}}\) & 2.38 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.0793 & 0.27 \\ (_Z_)-2-Penten-1-ol & 1.08 \(\pm\) 0.07 \({}^{\text{a},\text{b}}\) & 1.15 \(\pm\) 0.05 \({}^{\text{b}}\) & 0.97 \(\pm\) 0.12 \({}^{\text{a}}\) & 1.22 \(\pm\) 0.03 \({}^{\text{b}}\) & 0.0234 & 0.15 \\ Total LOX, mg/kg & 18.72 \(\pm\) 0.64 \({}^{\text{a}}\) & 18.98 \(\pm\) 0.58 \({}^{\text{a}}\) & 16.90 \(\pm\) 0.88 \({}^{\text{b}}\) & 18.16 \(\pm\) 0.47 \({}^{\text{a}}\) & 0.0197 & 1.24 \\ Other compounds & & & & & & \\ Acetic acid & 0.65 \(\pm\) 0.07 \({}^{\text{a}}\) & 1.03 \(\pm\) 0.14 \({}^{\text{a},\text{b}}\) & 1.00 \(\pm\) 0.19 \({}^{\text{a},\text{b}}\) & 0.96 \(\pm\) 0.03 \({}^{\text{b}}\) & 0.1379 & 0.32 \\ (_E_)-2-Pentenal & 0.78 \(\pm\) 0.05 \({}^{\text{a},\text{b}}\) & 0.80 \(\pm\) 0.04 \({}^{\text{a},\text{b}}\) & 0.73 \(\pm\) 0.09 \({}^{\text{a}}\) & 0.85 \(\pm\) 0.04 \({}^{\text{b}}\) & 0.1919 & 0.11 \\ Pentan-3-one & 0.47 \(\pm\) 0.04 & 0.47 \(\pm\) 0.04 & 0.46 \(\pm\) 0.06 & 0.53 \(\pm\) 0.02 & 0.3032 & \\ Octanal & 0.75 \(\pm\) 0.08 & 0.75 \(\pm\) 0.07 & 0.73 \(\pm\) 0.07 & 0.78 \(\pm\) 0.07 & 0.9009 & \\ \hline \hline \end{tabular}  
* Values are presented as mean \(\pm\) SD. Different letters \({}^{\text{(a,b,c)}}\) indicate [PERSON]’s least significant differences (LSD). Statistically significant differences are noted at the 95% of confidence level.  
\end{table}
Table 5: Individual content of volatile compounds before and after vertical centrifugation. Expressed in mg/kg oil *.  
it can be seen that the olive oil of the Royal variety is very balanced, that is, fruity and not very spicy or bitter. [PERSON] et al. (2014) obtained similar results with the same cultivar.  
The perceived aroma cannot be attributed to a single compound but rather to a mixture of several volatile compounds. However, not all compounds contribute equally to the aroma of the oil. The impact of each compound depends on its odor threshold, among other factors (Raj