Abstract
AbstractVirgin olive oil (VOO) quality has been essentially correlated to its minor component contents, mainly phenolic compounds. Nevertheless, the content and composition of these compounds could be affected by several factors, among them the composition and biochemical properties of olive fruits, principally olive endogenous enzyme activities. Otherwise, the activities of these enzymes could be influenced by numerous factors, such as olive cultivars, ripening degree, olive storage conditions, and VOO extraction process. Thus, the objective of this review article is the focus on the key variation of olive endogenous enzyme activities according to these factors and their eventual contribution to the VOO phenolic profile.
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