# Olive Oil (Royal Cultivar) from Mill Obtained by Short Time Malaxation and Early Ripening Stage
## 2 Materials and Methods
### Volatile Compounds
\begin{table}
\begin{tabular}{l c 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 Phenolic alcohols & & & & & & \\ Hydroxyytrosol & 1.34 \(\pm\) 0.57 \({}^{\text{a}}\) & 1.16 \(\pm\) 0.18 \({}^{\text{a,b}}\) & 0.65 \(\pm\) 0.14 \({}^{\text{a,b}}\) & 0.55 \(\pm\) 0.17 \({}^{\text{b}}\) & 0.0963 & 0.75 \\ Tyrosol & 2.08 \(\pm\) 0.17 \({}^{\text{a}}\) & 1.25 \(\pm\) 0.18 \({}^{\text{b}}\) & 2.39 \(\pm\) 0.15 \({}^{\text{c}}\) & 1.45 \(\pm\) 0.06 \({}^{\text{b}}\) & 0.0002 & 0.34 \\ Phenolic acids & & & & & & \\ Vanillin acid & 0.86 \(\pm\) 0.09 \({}^{\text{a}}\) & 0.48 \(\pm\) 0.09 \({}^{\text{b}}\) & 0.81 \(\pm\) 0.06 \({}^{\text{a}}\) & 0.53 \(\pm\) 0.09 \({}^{\text{b}}\) & 0.0019 & 0.15 \\ Vanillin & 1.80 \(\pm\) 0.05 \({}^{\text{a}}\) & 1.31 \(\pm\) 0.14 \({}^{\text{b}}\) & 2.07 \(\pm\) 0.15 \({}^{\text{c}}\) & \(-\) & 0.0000 & 0.24 \\ \(p\)-Cumaric acid & 1.51 \(\pm\) 0.36 \({}^{\text{a}}\) & 2.44 \(\pm\) 1.22 \({}^{\text{a,b}}\) & 6.94 \(\pm\) 0.02 \({}^{\text{c}}\) & 4.20 \(\pm\) 0.76 \({}^{\text{b}}\) & 0.0067 & 2.06 \\ Ferulic acid & 6.78 \(\pm\) 0.11 \({}^{\text{a}}\) & 1.87 \(\pm\) 0.14 \({}^{\text{b}}\) & 8.40 \(\pm\) 0.37 \({}^{\text{c}}\) & 5.79 \(\pm\) 0.46 \({}^{\text{d}}\) & 0.0000 & 0.83 \\ Secoriidoids & & & & & & \\
3.4-DHPEA-EDA (oleacein) & 20.48 \(\pm\) 2.88 \({}^{\text{a}}\) & 25.61 \(\pm\) 1.05 \({}^{\text{a}}\) & 53.33 \(\pm\) 1.33 \({}^{\text{b}}\) & 48.42 \(\pm\) 7.01 \({}^{\text{b}}\) & 0.0004 & 8.22 \\
3.4-DHPEA-EA & 17.80 \(\pm\) 0.68 \({}^{\text{a}}\) & 16.37 \(\pm\) 0.47 \({}^{\text{a}}\) & 21.38 \(\pm\) 2.02 \({}^{\text{b}}\) & 21.06 \(\pm\) 0.13 \({}^{\text{b}}\) & 0.0079 & 2.75 \\ p-HPEA-EDA (oleocanthal) & 18.45 \(\pm\) 0.92 \({}^{\text{a}}\) & 17.08 \(\pm\) 2.81 \({}^{\text{a}}\) & 28.71 \(\pm\) 1.64 \({}^{\text{b}}\) & 24.48 \(\pm\) 3.18 \({}^{\text{b}}\) & 0.0033 & 5.17 \\ p-HPEA-EA & 17.96 \(\pm\) 2.25 \({}^{\text{a}}\) & 17.37 \(\pm\) 2.40 \({}^{\text{a}}\) & 16.63 \(\pm\) 0.59 \({}^{\text{a}}\) & 15.80 \(\pm\) 2.51 \({}^{\text{a}}\) & 0.6787 & \\ Lignans & & & & & & \\ Pinoresinol + & 8.85 \(\pm\) 0.72 \({}^{\text{a,b}}\) & 6.93 \(\pm\) 0.65 \({}^{\text{a}}\) & 7.83 \(\pm\) 0.83 \({}^{\text{a,b}}\) & 9.08 \(\pm\) 0.90 \({}^{\text{b}}\) & 0.0910 & 1.80 \\ Acetoxypinoresinol & & & & & & \\ Fluvones & & & & & & \\ Luteolin & 1.13 \(\pm\) 0.56 \({}^{\text{a}}\) & 0.56 \(\pm\) 0.23 \({}^{\text{a}}\) & 1.22 \(\pm\) 0.32 \({}^{\text{a}}\) & 1.77 \(\pm\) 0.85 \({}^{\text{a}}\) & 0.1341 & \\ Apigenin & 8.01 \(\pm\) 0.65 \({}^{\text{a}}\) & 4.40 \(\pm\) 0.07 \({}^{\text{b}}\) & 5.45 \(\pm\) 0.37 \({}^{\text{b}}\) & 7.46 \(\pm\) 0.41 \({}^{\text{a}}\) & 0.0009 & 1.09 \\ \hline Total HPLC Phenols & 105.54 \(\pm\) 2.85 \({}^{\text{a}}\) & 96.99 \(\pm\) 6.18 \({}^{\text{b}}\) & 156.38 \(\pm\) 1.12 \({}^{\text{c}}\) & 138.86 \(\pm\) 4.60 \({}^{\text{d}}\) & 0.0000 & 7.80 \\ \hline \hline \end{tabular}  
* \({}^{\text{*}}\) Values are presented as mean \(\pm\) SD. Different letters \({}^{\text{(a,b,c,d)}}\) denoting [PERSON]’s least significant differences (LSD). Statistically significant differences are noted at the 95% of confidence level.  
\end{table} 
Table 4: Before and after vertical centrifugation of individual phenolic compounds, expressed in mg tyrosol/kg oil \({}^{\text{*}}\). The main volatile compounds detected and quantified in the oils obtained are shown in Table 5. Nine from the route lipoxygenase (LOX) pathway; two aldehydes (hexanal and (E)-2-hexanal); five alcohols (hexan-1-ol, (_E_)-2-hexen-1-ol, (_Z_)-3-hexen-1-ol, 1-penten-3-ol, and (_Z_)-2-penten-1-ol). One ketone (1-penten-3-one), and one ester ((_Z_)-3-hexenyl acetate). The main volatile compounds detected were (_E_)-2-hexenal, ranging from 4.63 to 5.12 mg/kg, followed by (_Z_)-3-hexen-1-ol.