Tome-Rodriguez, SoniaLedesma-Escobar, Carlos AugustoPenco-Valenzuela, Jose MariaCalderon-Santiago, MonicaPriego-Capote, Feliciano2023-05-032023-05-032022-02-18Tomé-Rodríguez S, Ledesma-Escobar CA, Penco-Valenzuela JM, Calderón-Santiago M, Priego-Capote F. Metabolic patterns in the lipoxygenase pathway associated to fruitiness attributes of extra virgin olive oil. Journal Of Food Composition And Analysis [Internet]. 1 de junio de 2022;109:104478. Disponible en: https://doi.org/10.1016/j.jfca.2022.1044780889-1575http://hdl.handle.net/10668/22303Fruitiness is one of the most appreciated organoleptic features of extra virgin olive oils (EVOOs), which are categorized as a function of the fruitiness intensity and typology. In this research, we determined the main C-5 and C-6 volatiles formed through the lipoxygenase pathway (LOX) in 200 EVOOs produced in two agronomic seasons. Multivariate analysis was applied to find discrimination patterns in the concentrations of volatiles in EVOOs, which were tasted and classified in terms of fruitiness by the Panel Test. Multivariate ROC analysis of metabolic ratios governing the formation of C(5 )and C(6 )volatiles allowed identifying the main enzymatic steps contributing to explain chemical differences in the volatile composition of EVOOs. Fruitiness intensity was specially explained by the conversion of 3-hexenal to 2-hexenol and 3-hexenol, whereas the type of fruitiness was conditioned by the three branches of the LOX pathway that lead to the formation of C-5 and C-6 volatiles.enAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/Extra virgin olive oilFruitinessVolatilesMetabolomicsMultivariate ROC analysisLipoxygenase pathwayOlive OilROC CurveSeasonsSensationLipoxygenasesresearch articleopen accessAceite de olivaCurva ROCEstaciones del añoLipooxigenasasSensación10.1016/j.jfca.2022.1044781096-0481https://doi.org/10.1016/j.jfca.2022.104478783880900017