Ferreiro, Nuno ManuelPeres, António M.Pereira, José AlbertoRodrigues, Nuno2026-03-112026-03-112025Ferreiro, Nuno Manuel; Pereira, José Alberto; Rodrigues, Nuno; Peres, António M. (2025). Impact of pouch packages on olive oil shelf-life stored at 30 and 40 ºC. In ICSOC 2025 - International Conference on Susatainability in Olive Cultivation. Úbeda. ISBN 978-84-09-79333-4978-84-09-79333-4http://hdl.handle.net/10198/36031Olive oil is highly prone to oxidation, so proper storage and packaging are crucial to preserve its quality. This study evaluated the effectiveness of pouch packaging (like bag-in-box) in protecting extra virgin olive oil (EVOO) stored at 30 °C and 40 °C in darkness for 15 months, compared to glass packaging. EVOOs, classified as “soft” or “intense” based on aroma intensity, were analysed every three-months for free acidity, peroxide value, extinction coefficients (K232, K268) and total phenols. Except the latter, all parameters increased over time, especially at 40 ºC. Pseu do-kinetic models (zero, first, and second order) accurately described the degradation (R²: 0.9025–0.9973) and estimated shelf life (SL) based on legal EVOO thresholds. K268 gave the shortest SLs: 17/12 months for soft EVOO and 15/9 months for intense EVOO at 30 °C/40 °C. Despite the higher phenolic content, intense EVOO showed shorter SLs. Pouch packaging proved effective and com parable to traditional glass packaging.engPackaging materialTemperatureStorageOxidationconference object