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Primary Reaction
Oxidation of polyunsaturated fatty acids
Temperature
25°C optimal
20°C to 30°C range
Cold pressing is typically done at room temperature
Time
Depends on the specific process
Several hours – Several days
Equipment
Aroma ()
Compounds: Oleic acid, Linoleic acid, Vitamin E
Taste
Texture
Wine Analogy
Similar aromatic complexity to aged Chardonnay with nutty oxidative notes
Coffee Analogy
Resembles the toasted nut aromas of medium-roast Ethiopian Yirgacheffe
Perfume Analogy
Shares warm, earthy base notes with amber-based perfumes
Key Compounds Produced
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