[PERSON]  
1 University of Zagreb Faculty of Food Technology and Biotechnology, Pierottigeva 6, 10000 Zagreb, Croatia; [EMAIL_ADDRESS] (S.B. ); [EMAIL_ADDRESS] (M.E. ); [EMAIL_ADDRESS] (M.O. ); [PERSON]Z. ); [EMAIL_ADDRESS] (E.S. ); [EMAIL_ADDRESS] (M.R. ); [PERSON]DDRESS] (M.B. ); [EMAIL_ADDRESS] (M.D. ); [EMAIL_ADDRESS] (K.C)  
[PERSON]  
1 University of Zagreb Faculty of Food Technology and Biotechnology, Pierottigeva 6, 10000 Zagreb, Croatia; [EMAIL_ADDRESS] (S.B. ); [EMAIL_ADDRESS] (M.E. ); [EMAIL_ADDRESS] (M.O. ); [PERSON]Z. ); [EMAIL_ADDRESS] (E.S. ); [EMAIL_ADDRESS] (M.R. ); [PERSON]DDRESS] (M.B. ); [PERSON]DDRESS] (M.D. ); [EMAIL_ADDRESS] (K.C)  
[PERSON]  
1 University of Zagreb Faculty of Food Technology and Biotechnology, Pierottigeva 6, 10000 Zagreb, Croatia; [EMAIL_ADDRESS] (S.B. ); [EMAIL_ADDRESS] (M.E. ); [EMAIL_ADDRESS] (M.O. ); [PERSON]Z. ); [EMAIL_ADDRESS] (E.S. ); [EMAIL_ADDRESS] (M.R. ); [PERSON]DDRESS] (M.B. ); [PERSON]DDRESS] (M.D. ); [PERSON]ESS] (K.C.) [PERSON]  
1 University of Zagreb Faculty of Food Technology and Biotechnology, Pierottigeva 6, 10000 Zagreb, Croatia; [PERSON]] (S.B. ); [EMAIL_ADDRESS] (M.E. ); [EMAIL_ADDRESS] (M.O. ); [EMAIL_ADDRESS] (K.Z. ); [EMAIL_ADDRESS] (E.S. ); mateadordiseases, including cancer, cardiovascular and neurodegenerative diseases, and metabolic syndrome [1; 2; 3; 4]. The chemical composition of VOO is significantly influenced by the technological processes employed during its extraction. In accordance with European Union regulations, VOO must be produced exclusively through mechanical methods, including fruit crushing, malaxation, and centrifugal separation. Among these, the crushing and malaxation steps are particularly critical due to their substantial impact on the extraction and transformation of phytochemicals. Modern industrial extraction employs metallic crushers, which generate substantial emulsification of oil and water phases, thereby necessitating a subsequent malaxation step. During malaxation, the breakdown of emulsions and coalescence of oil droplets occur, while biochemical reactions among compounds released from the crushed fruit further influence oil composition. These interactions govern the distribution of triacylglycerols, fatty acids, pigments, polyphenols, and endogenous enzymes between the aqueous and lipid phases, thereby affecting the organoleptic and nutritional qualities of the final oil. The malaxation phase activates endogenous olive enzymes such as pectolytic and hemicellulose enzymes, which degrade cell wall structures and enhance oil release. Lipases, phospholip, and galactolipases catalyze the hydrolysis of triglycerides, phospholipids, and galactolipids, respectively, liberating fatty acids. Concurrently, enzymes involved in the lipoxygenase pathway, including acylhydrolase, lipoxygenase, hydroperoxide lyase, alcohol dehydrogenase, and alcohol acyltransferase, are responsible for the formation of characteristic volatile compounds. Furthermore, phenolic glucosides are hydrolyzed by \(\beta\)-glucosidase and esterase enzymes to form lipophilic aglycones, while complex polyphenols are cleaved into phenolic alcohols and phenolic acids. Additional oxidative and degradative processes further modulate the phenolic profile [5; 6; 7; 8; 9; 10; 11; 12]. The activity of these enzymes determines the partitioning of phenolic compounds between oil and water phases and contributes to the sensory variability observed in VOOs. Enzyme activity is influenced by both intrinsic factors, such as the genetic makeup of the olive variety [13], and extrinsic factors, primarily technological parameters during malaxation [14; 15; 16; 17]. The influence of malaxation duration and temperature on enzymatic activity, phenolic composition, and volatile compound formation has been extensively evaluated, highlighting the importance of optimizing malaxation conditions to improve both extraction efficiency and oil quality.