Improving olive oil shelf life with lemon essential oil

The aim of this research was to study the effects of the cold pressed essential oil of lemon (Citrus Limon L.Burm.f.) on the shelf life and sensory profile of virgin olive oil. Essential oil at 0.4 and 0.8 percentage were mixed in VOO and the evolution of flavoured oils was monitored during storage (ten months) and compared with control sample. The flavoured oils showed a greater oxidative stability that the control sample and a pleasant flavour for all considered period. The flavoured oil with essential oil of lemon could be to put on the market as alternative oil for no cooking use in order to preserve its sensorial characteristic 1