Abstract
Abstract Changes in quality parameters of extra virgin olive oil (EVOO), Koroneiki cv., were studied as a function of packaging material [bag-in-box (B) vs. dark colored glass bottle (G)], storage time (0-18 months) and storage temperature (15, 22, 37 °C). Evaluation of oil quality was carried out through the determination of % acidity, PV, K232, K270, ΔK, color, total phenolic content (TPC), FA composition and volatile compounds’ profile. Results showed similar losses in TPC for (G) and (B) packaging treatments, no significant changes in fatty acid composition, volatile compounds and color parameter L* at 22 °C throughout storage. Color parameters a* and b* decreased (p
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