Time in a Bottle: How Storage Conditions Affect Extra-Virgin Olive OilQuality, A study of Chemical, Sensory, and Stability Parameters

This study investigated the impact of various storage conditions on the quality of extra virgin olive oil (EVOO),focusing on chemical, sensory, and stability parameters over a 24-month period. Using the 'Zard' olive cultivar,EVOO samples were stored under ambient (20-22 °C), refrigerated (4 °C), and frozen (-18 °C) conditions. Keyquality indicators, including free fatty acid content, peroxide value, UV absorbance, total phenolic compounds,and sensory attributes, were assessed at 0, 12, and 24 months. The results indicated that ambient storagesignificantly deteriorated oil quality, with free fatty acid levels and peroxide values exceeding the internationallimits after 24 months. In contrast, refrigerated and frozen conditions preserved the oil quality, particularly interms of phenolic content, which decreased less significantly at lower temperatures. Sensory evaluations revealedthat oils stored at ambient temperature lost their EVOO classification after 18 months, whereas those stored atlower temperatures maintained desirable sensory characteristics. This study highlights the critical role of storageconditions in maintaining EVOO quality, suggesting that refrigeration or freezing can effectively extend shelf lifeand preserve the beneficial properties of oil. These findings provide valuable insights for producers anddistributors, emphasizing the need for optimal storage practices to enhance the longevity and quality of EVOO

Time in a Bottle: How Storage Conditions Affect Extra-Virgin Olive OilQuality, A study of Chemical, Sensory, and Stability Parameters Keywords:

Extra-virgin olive oil (EVOO) , Storage conditions , Quality parameters , Sensory evaluation , Oxidative stability