The effect of storage conditions (light, temperature, container types) and time on the quality of natural olive oils from different cultivars and Australian regions were studied. The oils’ changing quality was monitored through several physico‐chemical methods (free fatty acids, peroxide value, UV‐spectrometry (K232, K270 and ΔK), induction time, total polyphenol content, bitterness, pyropheophytin a and 1,2‐diacyl‐glycerol content) and sensory analysis over 24 months. Pyropheophytins a and 1,2‐diacyl‐glycerols criteria showed very good performance as indicators of overall olive oil quality and freshness as well as highlighting any problems during the storage of the product. Pyropheophytin a increment averaged 7 % per year and the 1,2‐diacyl‐glycerols decreased at an average of 23 % per year at normal storage conditions over time.
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Guillaume et al. (2014) studied this question.
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