Accepted Manuscript “Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process” Araceli Sánchez-Ortiz, Mohamed Aymen Bejaoui, Angélica Quintero-Flores, Antonio Jiménez, Gabriel Beltrán PII: S0963-9969(18)30378-8 DOI: doi:10.1016/j.foodres.2018.05.024 Reference: FRIN 7614 To appear in: Food Research International Received date: 26 January 2018 Revised date: 24 April 2018 Accepted date: 9 May 2018 Please cite this article as: Araceli Sánchez-Ortiz, Mohamed Aymen Bejaoui, Angélica Quintero-Flores, Antonio Jiménez, Gabriel Beltrán , “Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process”. The address for the corresponding author was captured as affiliation for all authors. Please check if appropriate. Frin(2017), doi:10.1016/j.foodres.2018.05.024 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.