Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils

•The olive paste kneading temperature and time affects the volatile and phenol profiles.•A clear difference was found between oils processed at 30°C/30min and 30°C/90min.•Morisca oils are characterised mainly by bitter, pungent, leaf and apple odorant series.•In Manzanilla de Sevilla oils, frutal (banana, olive) and grass notes are predominant.•Increase in the phenolic content is observed at 30°C and 30min, especially in Morisca oils. The influence of olive paste preparation conditions on the standard quality parameters, as well as volatile profiles of extra virgin olive oils (EVOOs) from Morisca and Manzanilla de Sevilla cultivars produced in an emerging olive growing area in north-western Spain and processed in an oil mill plant were investigated. For this purpose, two malaxation temperatures (20/30°C), and two malaxation times (30/90min) selected in accordance with the customs of the area producers were tested. The volatile profile of the oils underwent a substantial change in terms of odorant series when different malaxation parameters were applied.