By carrying out olive oil extraction experiments with three olive varieties (Dritta, Coratina, and Leccino), a new processing cytolase enzyme aid was tested. The oils, obtained with the enzyme adjuvant upon extraction, were characterized (with respect to reference oils) by: (i) relatively higher content of natural antioxidants (free and linked phenols, ortho‐diphenols, tocopherols), trans‐2‐hexenal, total aromatic substances, chlorophyllic pigments, and steroid hydrocarbons; (ii) slightly lower content of aliphatic alcohols, triterpene alcohols, triterpene dialcohols, β‐sitosterol, and total sterols; (iii) slightly higher values of integral color index, resistance to autoxidation, and global quality indices; (iv) lower values of carotenoid color index, alcoholic index and some qualitative ratios, such as trans‐2‐hexenal/hexanal, trans‐2‐hexenal/total aroma, campesterol/stigmasterol; and (v) a higher sensory score. Hence, they exhibited better overall qualitative characteristics. The enzyme adjuvant, in addition, led to higher oil extraction outputs.
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Ranalli et al. (1997) studied this question.