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...
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: | |
Online Access: | https://www.mdpi.com/2304-8158/10/9/2161 |
Similar Items
-
Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained from Manzanilla, Arbequina, and Koroneiki varieties in Iran
by: Seyed Amirreza Ghreishi Rad, et al.
Published: (2023-09-01) -
The Impact of Mild Frost Occurring at Different Harvesting Times on the Volatile and Phenolic Composition of Virgin Olive Oil
by: Catalina Pino, et al.
Published: (2022-04-01) -
Effects of <i>Trichoderma</i> Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products
by: Irene Dini, et al.
Published: (2020-03-01) -
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
by: Maurizio Servili, et al.
Published: (2013-12-01) -
Behavioral and Neurochemical Effects of Extra Virgin Olive Oil Total Phenolic Content and <i>Sideritis</i> Extract in Female Mice
by: Nikolaos Kokras, et al.
Published: (2020-10-01)