From Composition to Shelf Life: Oxidative Deterioration Trajectories of Monovarietal Extra Virgin Olive Oils

The commercial shelf life of extra virgin olive oil (EVOO) is commonly expressed as a fixed best-before period, although its actual duration may differ considerably among oils. This study investigated the chemical, volatile and sensory evolution of six filtered monovarietal Italian EVOOs during 16 months of controlled storage to identify initial compositional factors associated with cultivar-dependent shelf life. Oils were bottled in dark glass and stored at 15 ± 1 °C. Initial chemical composition was determined, while volatile fingerprints by PTR-ToF-MS and IOC sensory characteristics were monitored every four months. All oils initially fulfilled IOC requirements for the extra virgin category but followed distinct deterioration trajectories. Frantoio (Siena) and Intosso maintained the extra virgin category for at least 12 months, whereas Frantoio (San Piero a Sieve), Gentile di Chieti, Itrana and Leccino developed oxidation defects within this period. Sensory deterioration was associated with progressive depletion of lipoxygenase-derived volatile compounds and accumulation of oxidation-related VOCs. Among the investigated compositional variables, the MUFA:PUFA ratio was most consistently associated with shelf-life behaviour. These findings indicate that EVOO shelf life reflects cultivar-dependent oxidative deterioration trajectories largely associated with initial oil composition.