Volatile profile and quality characteristics of the Greek "Chondrolia Chalkidikis" virgin olive oils: effect of ripening stage.

Eur Food Res Technol · 2022 · PMC9016700 · PMID 35462632

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a clear trendno p-value reported

Changes in fatty acid composition were not considered significant and in most cases did not follow a clear trend during ripening.

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an increasing trendno p-value reported

PCI values showed an increasing trend (from − 59.93 to 21.40) along with ripening, with the exception of H1, and were similar to those reported for Greek Koroneiki VOOs [ 62 ].

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