2. Materials and Methods
2.1. Packaging Materials
2.2. Olive Oil Samples
2.3. Oxygen Barrier Properties of Packaging Films
2.4. Olive Oil Quality Parameters
- Acidity, indicative of the free fatty acid content and expressed as oleic acid (% oleic acid);
- Peroxide value (PV) corresponding to the amount of hydroperoxides (meq O2kg−1);
- Specific extinction at 270 nm (K270) providing a measurement of the secondary oxidation products.
- Total phenolic content (TPC): oil samples were extracted with pure methanol as follows: 2 g oil was added to 5 mL methanol in a centrifuge tube, and the mixture was sonicated for 15 min. After sonication, the tube was centrifuged at 3500 rpm for 15 min at 15 °C, and the methanolic phase (extract) was separated; each sample was extracted in duplicate. TPC were determined by the Folin–Ciocalteu method , modified as follow: 0.5 mL of extract was added with 2.5 mL distilled water, 0.5 mL Folin–Ciocalteu reagent, and 2 mL Na2CO3 10%, and the mixture was taken to 10 mL with distilled water. After 90 min rest in the dark, the mixture was filtered with 0.2 mm Whatman filter, and the absorbance was read at 750 nm (Spectrophotometer V-650, Jasco, Japan). Results were expressed as gallic acid equivalents (mgGAE kg−1). Each extract was analyzed in duplicate.
2.5. Electronic Nose Analysis
2.6. Data Analysis
3. Results and Discussion
3.1. Quality Parameters of Olive Oils Stored under Different Conditions
3.2. E-Nose Aromatic Profile of Olive Oils Stored under Different Conditions
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
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|Storage time||476.41 ***||206.32 ***||93.88 ***||129.81 ***|
|Packaging||10.13 ***||16.47 ***||51.02 ***||354.02 ***|
|Oil cultivar||4000.51 ***||36.97 ***||15.72 ***||486.69 ***|
|Storage temperature||2.91 n.s.||124.73 ***||176.04 ***||60.93 ***|
|Packaging × Cultivar||8.57 ***||0.14 n.s.||1.68 n.s.||2.53 n.s.|
|Packaging × Temperature||10.11 ***||2.55 n.s.||5.15 **||22.34 ***|
|Cultivar × Temperature||4.77 *||1.79 n.s.||3.06 n.s.||0.74 n.s.|
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