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- Ascrizzi, Roberta, et al. Show all 11 Authors
- European journal of lipid science and technology 2018 v.120 no.9 pp. e1800156
- acidity; air; antioxidant activity; argon (noble gases); carbon dioxide; containers; economic feasibility; extra-virgin olive oil; glass; headspace analysis; markets; nitrogen; packaging; peroxide value; shelf life; storage; storage time; taste sensitivity
- ... The aim of this work is to evaluate the effectiveness of different inert gases, other than nitrogen, to develop a preservation method that can maintain the high quality of extra virgin olive oil (EVOO) increasing its shelf life. The EVOO is stored in the dark at 12 °C in glass containers for about 9 months, and Ar and CO₂ are selected as alternative head‐space gases in comparison with air. While t ...