title: Influence of enzymes and technology on virgin olive oil composition.
abstract: This work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on the composition of virgin olive oil, especially in phenols and volatile compounds.
authors.affiliation: a Instituto Politécnico de Castelo Branco, Escola Superior Agrária , Castelo Branco , Portugal.
authors.forename: Fátima
authors.initials: F
authors.lastname: Peres
authors.affiliation: b Universidade de Lisboa , Instituto Superior de Agronomia, LEAF , Lisbon , Portugal.
authors.forename: Luisa L
authors.initials: LL
authors.lastname: Martins
authors.affiliation: b Universidade de Lisboa , Instituto Superior de Agronomia, LEAF , Lisbon , Portugal.
authors.forename: Suzana
authors.initials: S
authors.lastname: Ferreira-Dias
mesh_terms: D005511:Food Handling / Q000379:methods*; D006801:Humans; D031658:Olea; D000069463:Olive Oil / Q000737:chemistry* / Q000378:metabolism; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry; D014835:Volatilization
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils
keywords: Adjuvants; hydrolases; malaxation; oxidoreductases; phenols; volatile compounds