Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage

Abstract During storage, premium extra virgin olive oils (PEVOO), which are of exceptional sensory quality, may lose the organoleptic characteristics that define them. This study assessed effect applying modified atmospheres and low temperatures (refrigeration freezing) on quality 4 PEVOO for 24 months. Also, two freezing methods was studied (in freezer at − 20 °C in a bath liquid nitrogen), along with impact after thawing storing room temperature. Official parameters, assessment, phenolic compounds, volatile compounds oxidative stability index were measured periodically. While no significant headspace composition found, stored maintained their initial better than Physicochemical parameters remained unchanged throughout months °C. Polar associated green fruity aromas preserved °C, translated into minimum change profile oils. difference observed regarding nitrogen. Lastly, thawed showed differences compared to control during storage In conclusion, maintains PEVOO, especially profile, does not compromise thawing.