The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18Â months

Increments in tyrosol, hydroxytyrosol and % of hydrolysis were observed for EVOOs stored at room temperatures starting from 3-months storage, and increased thereafter. The frozen EVOOs were statistically undistinguishable over time, differently from the correspondent ones at room temperature. All the frozen EVOOs showed negligible differences in aromatic profile until 12 month of storage. Some compounds potentially related to off-odor sensations were significantly increased in the unfrozen specimens only at 18 months.