During storage and distribution of extra virgin olive oil alterations in product quality can occur that depend on environmental temperatures. The effect of the storage at different temperatures of virgin olive oil was monitored by peroxide value, fatty acid activity, OSI test and sensory analysis. Samples stored at controlled temperature (12°C) showed a higher oxidative stability than oils kept at room temperature. Adequate control of temperature after production until consumption may represent an important parameter for the future in order to preserve the original quality of virgin olive oil.

Evaluation of different storage temperature on the shelf-life of extra virgin olive oils

PASINI, FEDERICA;CERRETANI, LORENZO;BENDINI, ALESSANDRA;CABONI, MARIA
2009

Abstract

During storage and distribution of extra virgin olive oil alterations in product quality can occur that depend on environmental temperatures. The effect of the storage at different temperatures of virgin olive oil was monitored by peroxide value, fatty acid activity, OSI test and sensory analysis. Samples stored at controlled temperature (12°C) showed a higher oxidative stability than oils kept at room temperature. Adequate control of temperature after production until consumption may represent an important parameter for the future in order to preserve the original quality of virgin olive oil.
PASINI F.; CERRETANI L.; BENDINI A.; ROSSI A.; CABONI M. F.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/81845
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