Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry

Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry

The health benefits of extra virgin olive oil (EVOO), including improved cardiovascular health and metabolic function, are linked to its phenolic content. This study evaluated how storage duration and packaging affect the phenolic composition and sensory quality of Corbella EVOO. Oils were analyzed...

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Bibliographic Details
Main Authors: Mohamed M. Abuhabib, Francesc M. Campins-Machado, Julián Lozano-Castellón, Antònia Ninot, Agustí Romero-Aroca, Rosa M. Lamuela-Raventós, Maria Pérez, Anna Vallverdú-Queralt
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
storage
packaging
phenolic compounds
sensory attributes
Corbella
Online Access:https://www.mdpi.com/2304-8158/14/14/2532
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