Optimization of Olive Paste Acidification with Ascorbic and Malic Acids via RSM to Maximize Oil Phenolic and Volatile Composition.

Focusing exclusively on the use of ascorbic acid, a clear trend emerges regarding optimal dosage.

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For both acids, a decreasing trend was observed between the first and second MI studied, suggesting a dependence on both the acid type and fruit ripening stage.

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This interaction renders the influence of B highly significant at extended malaxation times (e.g., +1.83 + 14.55 = +16.38) yet strongly negative at short malaxation times (e.g., +1.83 − 14.55 = −12.72).

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Volatile Compounds For volatile compounds, including LOX-derived products and ethanol, the RSM models did not reach statistical significance.

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