Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties

Abstract

The present study investigated the changes in extra virgin olive oil (EVOO) quality, health, and flavour properties during simulated domestic consumption conditions in which the EVOO bottles were reopened daily, thereby gradually increasing the headspace. Quality parameters, phenolic and volatile compounds, and sensory attributes of two monovarietal EVOOs, Istarska bjelica (IB) and Buža (B), have been evaluated every seven days for one month. After storage, the total phenolic content decreased by 12.3% and 17.6% in IB and B EVOOs, respectively, while the total concentration of volatile compounds decreased by approximately 19%. However, the results have shown that no enhanced degradation of phenolic and volatile compounds has been noted in EVOOs stored under consumption conditions compared to the ones stored unopened during the same period, implying that the degradation degree was predominantly attributed to oil aging. The principal component analysis emphasised peroxide value and sensory attributes as parameters that segregated EVOOs under consumption conditions from the fresh and unopened ones. Furthermore, the conditions in which EVOO was consumed in a recommended daily dosage (20 g) during one-month storage did not reduce its phenolic content under the levels required for the EFSA health claim application.