Evolution of Sensory Properties of Extra Virgin Olive Oil with Different Levels of Total Polyphenols During Daily Consumption

This study investigated the sensory and chemical properties of extra virgin olive oil (EVOO) under simulated domestic consumption conditions. EVOO with different polyphenol contents was analyzed and stored in the dark and at room temperature (20 °C) to simulate typical household storage and consumption. The volume of the bottles at the beginning was 1 L, from which 20 mL was taken daily from the same bottle for a period of one month. Chemical and sensory analyses were performed at the beginning and at the end of the experiment, whereas total polyphenol content and volatile organic compounds (VOCs) were analyzed at 7-day intervals. The results revealed a progressive reduction in total phenolic compounds, with a more pronounced decline in the sample initially characterized by a lower phenolic content. GC/MS analysis showed an increase in aldehydes such as trans, trans-2,4-octadienal, hexanal and nonanal, as well as in acetic acid and 1-octen-3-ol during a one-month period. These chemical changes were accompanied by a slight attenuation in the herbaceous sensory descriptors of EVOOs by the end of the simulated household consumption period. This suggests that choosing EVOOs with a higher phenolic content, in addition to their recognized nutritional benefits, can offer greater protection by slowing oxidative reactions and better preserving the quality of the oil during domestic use.