Abstract
To assess the role of the container material on the quality of olive oil, literature results concerning the analytical definition of the quality of oils stored in PET or glass bottles were critically reviewed. The performance of active and passive barrier PET containers may move towards that of glass bottles. The influence of storage conditions was also considered: the main factors affecting the sensory quality loss upon storage are light and the initial oil oxygen concentration, aside from the bottle material. Further research needs are anticipated since new active and passive barrier bottles indeed deserve further attention.
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