Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, inadequate storage...

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Bibliographic Details
Main Authors: Leeanny Caipo, Ana Sandoval, Betsabet Sepúlveda, Edwar Fuentes, Rodrigo Valenzuela, Adam H. Metherel, Nalda Romero
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
olive oil
quality
storage conditions
phenols
volatile compounds
(<i>E</i>)-2-nonenal
Online Access:https://www.mdpi.com/2304-8158/10/9/2161

Internet

https://www.mdpi.com/2304-8158/10/9/2161

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