ArticleFoods (Basel, Switzerland)2024
Impact of Frozen Storage on Sensory, Physicochemical, and Volatile Compounds Parameters of Different Extra Virgin Olive Oils.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Storage is important for virgin olive oil, a product obtained only during the harvest period, which requires a year-round storage until its best-before date. Low temperatures slow undesirable reactions, though this method is not widely applied. The objective of this paper is to assess the impact of frozen storage on the volatile composition and sensory properties of virgin olive oils. The quality parameters, volatile composition, and sensory profiles were analyzed for samples stored under different conditions (time 0, sixth month supermarket and frozen storage, and long-term-frozen). The physicochemical parameters of the samples stored under supermarket conditions showed significant differences (
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