title: The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.
authors.affiliation: Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain.
authors.forename: J J
authors.initials: JJ
authors.lastname: Salas
authors.forename: J
authors.initials: J
authors.lastname: Sánchez
mesh_terms: D000446:Aldehyde-Lyases / Q000037:antagonists & inhibitors / Q000378:metabolism*; D003577:Cytochrome P-450 Enzyme System; D004042:Dietary Fats, Unsaturated; D005511:Food Handling; D006358:Hot Temperature; D007700:Kinetics; D008084:Lipoxygenase / Q000378:metabolism; D000069463:Olive Oil; D010938:Plant Oils; D013649:Taste; D013816:Thermodynamics
chemical_list: D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils; D003577:Cytochrome P-450 Enzyme System; D008084:Lipoxygenase; D000446:Aldehyde-Lyases; C054540:hydroperoxide lyase