The virgin olive oils (VOOs) under examination were from the main Tunisian cultivar ‘Chemlali’. Olive fruits used for oil production were stored in plastic containers for four weeks at ambient temperature. Hydrophilic bioactive compounds and volatile profiles of the corresponding oils were analyzed. Chemometric analysis showed that VOO obtained from fruits stored during one week is similar to that of freshly harvested fruits. They preserved their bioactive and volatile molecular markers of freshness with the predominance of the secoiridoid aldehydic form of oleuropeine aglycon, and the C₆ lipoxygenase products. However, VOO obtained from fruits stored for a long time, showed degradation of the derivatives of oleuropeine and ligstroside aglycons, a decrease in the lignan, and flavonoid groups, whereas phenolic acids showed a remarkable increase. The volatile profile was characterized by a decrease in the LOX products, and biosynthesis of the volatile molecular markers of oxidation C₇-C₁₀ aldehydes (nonanal, decanal, (Z) and (E)-2-heptenal, (E)-2-octenal, and (E,E)-2,4-heptadienal), and hydrocarbons (n-dodecane, and n-tetradecane). Mono and sesquiterpenes showed also an increase over storage time. Consequently, and in order to avoid deterioration of VOO composition, chemometric analysis showed that the olive fruits should be processed as soon as possible after being harvested, with a maximum storage time of one week.

被检查的原始橄榄油（VOOs）来自突尼斯主要品种'Chemlali'。用于生产石油的橄榄果实在环境温度下在塑料容器中存储四个星期。分析了亲水性生物活性化合物和相应油的挥发性成分。化学计量分析表明，从一周内储存的水果中获得的VOO与新鲜收获的水果相似。他们以油橄榄苦苷糖苷配基的类乙醛糖醛形式和C ₆为主要成分，保留了新鲜的生物活性和挥发性分子标记。脂氧合酶产品。然而，从长时间储存​​的水果中获得的VOO显示出橄榄苦苷和配糖苷配基的衍生物降解，木脂素和类黄酮基团的减少，而酚酸却显着增加。挥发性物质的特征在于LOX产物的减少，以及氧化C ₇ -C ₁₀醛（壬醛，癸醛，（Z）和（E） -2-庚烯，（E） -2 ）的挥发性分子标记的生物合成-辛基和（E，E） -2,4-庚二烯）和碳氢化合物（正十二烷和正-十四烷）。单体和倍半萜也显示出随着储存时间的增加。因此，为了避免VOO成分变差，化学计量分析表明，橄榄果实在收获后应尽快加工，最长储存时间为1周。