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Journal of Food Quality
Volume 2018 (2018), Article ID 1639260, 15 pages
Review Article

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

1University of California Davis Olive Center, Davis, CA 95616, USA
2Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA

Correspondence should be addressed to Selina C. Wang; ude.sivadcu@gnawcs

Received 26 October 2017; Accepted 2 January 2018; Published 31 January 2018

Academic Editor: Amani Taamalli

Copyright © 2018 Xueqi Li and Selina C. Wang. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Extra virgin olive oil (EVOO), with high unsaturation degree (oleic acid, linoleic acid, and linolenic acid), is prone to oxidation during production and storage even with the presence of abundant antioxidants (e.g., phenolic compounds, alpha-tocopherol, and chlorophyll). The level of oxidation degradation is greatly affected by the EVOO chemical composition (free fatty acids, saturated and unsaturated fat ratio, total phenol content, etc.) and storage conditions (packaging material, oxygen, temperature, and light). With the increasing demand on qualitative acceptability and food safety of an EVOO product, consumers rely heavily on “shelf life” as a good indicator. Hence, it is critical for olive oil producers to provide accurate and practical information on shelf-life prediction. This review analyzes ten shelf-life prediction models that used various parameters and approaches for model establishment. Due to the complexity of chemical interactions between oil phase and environment under real-time storage and rapid accelerated testing conditions, further investigation is needed to scrutinize and minimize the discrepancies between real-time shelf life and predicted shelf life of EVOO products.