Changes in Virgin Olive Oil Quality during Low-Temperature Fruit Storage

‘Frantoio’ olive fruits were stored at low temperature (4 ± 2 °C) for 3 weeks to investigate the effect of postharvest fruit storage on virgin olive oil quality. Volatile compounds and phenolic compounds explained the changes in sensory quality that could not be explained with quality indices (FFA, PV, K232, and K270). Increases in concentrations of (E)-2-hexenal and hexanal corresponded to positive sensory quality, whereas increases in...