Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile

Concerning the volatile phenols, the Arbequina olives were the most affected by high storage temperature, as the formation of these compounds, especially 4-ethyl and 4-vinyl derivatives of phenol and guaiacol were more noticeable in Arbequina oils extracted from stored fruits at 25 °C.