Implementation of Pulsed Electric Field in Virgin Olive Oil Production: Impact on Oil Yield, Quality and Volatile Profile

This study investigated, for the first time, the effects of pulsed electric field (PEF) pretreatment—applied prior to malaxation at 2–7 kV/cm for 30–90—on oil yield, quality parameters, and volatile profiles of virgin olive oils (VOO) from four representative Croatian autochthonous varieties: Istarska Bjelica and Rosulja (Istria), and Levantinka and Oblica (Dalmatia). Mild PEF conditions significantly increased oil yield (2.5–36%), with the strongest effects observed in varieties with low baseline yields. Basic quality parameters were largely unaffected, but volatile organic compound (VOC) profiles were markedly altered. PEF increased VOCs from the lipoxygenase (LOX) pathway, particularly at lower field strengths, and altered their composition, suggesting changes in the activity of the enzymes involved in their biosynthesis. Among these enzymes, LOX was analyzed, and its activity responded to PEF treatment in a cultivar-dependent manner. Furthermore, PEF generally reduced minor VOCs associated with oxidation and microbial activity. These findings demonstrate the potential of PEF as a non-thermal, sustainable technology for improving oil extraction efficiency while simultaneously enhancing the aroma profile of VOOs.