Evolution of the minor components of the directly brined Aloreña de Málaga table olive fat during processing and shelf life

The survey studies the minor components' changes in directly brined Aloreña de Málaga table olive fat during processing and shelf life, using standard-multivariate statistics (SM), multifactor (MFA), compositional data (CoDa) analyses. General Linear Model (GLM) showed a significant increase polar compounds (mainly oxidised triacylglycerols diacylglycerols), fatty alcohols (hexacosanol (C26) octacosanol (C28)), alkyl esters (ethyl oleate palmitate) storage but scarce changes, without systematic trends, after packaging. However, their values life were within limits established Commission Regulation (EEC) for Extra Virgin Olive Oil, except ethyl esters, whose presence should not be considered defective olives due to habitual formation storage/fermentation. In multivariate analysis, MFA led most reasonable clustering (correctly grouping all samples); PCA always differentiated fresh (and its packaging) from olives, identifying (by SM MFA), waxes β-sitosterol CoDa) as influential components. Segregating packaged was mainly based on uvaol, docosanol (C22) some sterols (MFA CoDa). Differences among results tools prevent acceptance of conclusions single analysis advise convenience comparing several techniques.