Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils.

Foods · 2021 · PMC8534741 · PMID 34681344

Europe PMC DOI

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a clear trendno p-value reported

In fact, the C16:0 content tended to increase as the olive storage period lengthened, while concentrations of C18:1 and C18:2 did not show a clear trend.

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clearly significantno p-value reported

While PDO and IGP oils are produced according to strict production regulations, this study is aimed at blends productions that represent most of the processed olives in all of the Italian regions: for this kind of production the improving of the crucial phase of olive storage duration is important, and the results of this study are clearly significant for their applicability.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.