## 3 Results and Discussion
### Behavior of Volatile Compounds during Storage
\begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline
**Valuable Compounds** & **Fresh EVOO** & **C1** & **C2** & **C3** & **C4** & **C5** & **Sensory Archives** & **Odor Threshold** \\  & **(Month 0)** & & & & & & & **O1 (mg/kg)** \\ \hline Ethanol & 14.74\(\pm\) 0.72 Mb & 15.81 \(\pm\) 1.57 & 14.37 \(\pm\) 0.08 b & 15.68 \(\pm\) 0.37 d & 13.32 \(\pm\) 0.51 b & 10.46 \(\pm\) 0.27 d & Arptic, sweet & 30 \\ Eth/proponate & 0.1 \(\pm\) 0.80 b & 0.1 \(\pm\) 0.01 b & 0.09 \(\pm\) 0.01 b & 0.1 \(\pm\) 0.01 b & 0.09 \(\pm\) 0.01 b & 0.08 \(\pm\) 0.01 a & Strawberry, apple, fruity & 0.10 \\
4-methyl-perant-zone & 0.13 \(\pm\) 0.01 a & 0.16 \(\pm\) 0.01 b & 0.16 \(\pm\) 0.01 b & 0.16 \(\pm\) 0.01 b & 0.16 \(\pm\) 0.01 b & Starberry, family, sweet, chered & 0.30 \\ Polytactic & 0.05 \(\pm\) 0.01 b & 0.04 \(\pm\) 0.00 a & 0.04 \(\pm\) 0.00 a & 0.04 \(\pm\) 0.01 b & 0.05 \(\pm\) 0.01 b & 0.04 \(\pm\) 0.01 c & Green, family, pepper, sweet & 0.10 \\ Hexant & 0.26 \(\pm\) 0.14 b & 6.52 \(\pm\) 0.01 a & 6.67 \(\pm\) 0.34 b & 7.08 \(\pm\) 0.11 b & 7.66 \(\pm\) 0.04 c & 8.6 \(\pm\) 0.16 d & Green, apple, eggs & 0.075 \\
2-methyl-butan-1-ol & 0.12 \(\pm\) 0.0 & 0.12 \(\pm\) 0.01 b & 0.11 \(\pm\) 0.01 b & 0.12 \(\pm\) 0.01 b & 0.09 \(\pm\) 0.04 b & Wings, spicy & 0.48 \\
3-methyl-butan-1-ol & 0.27 \(\pm\) 0.0 & 0.29 \(\pm\) 0.01 a & 0.27 \(\pm\) 0.01 c & 0.22 \(\pm\) 0.01 d & 0.26 \(\pm\) 0.01 b & 0.21 \(\pm\) 0.01 a & Wood, sweet & 0.10 \\
2-hexant-1 & 15.82 \(\pm\) 0.24 d & 18.07 \(\pm\) 0.25 b & 18.34 \(\pm\) 1.29 & 19.36 \(\pm\) 0.35 b & 18.94 \(\pm\) 0.47 b & 18.29 \(\pm\) 0.39 b & Bitter diamonds, green- fruity & 0.42 \\ Hexan-1-ol & 5.76 \(\pm\) 0.18 b & 5.85 \(\pm\) 0.04 b & 5.89 \(\pm\) 0.44 & 5.58 \(\pm\) 0.14 b & 5.5 \(\pm\) 0.13 b & 5.0 \(\pm\) 0.15 a & Fruily, red, aromatic & 0.40 \\ (\(E\))-2-neonnel & 0.12 \(\pm\) 0.12 a & 0.21 \(\pm\) 0.15 a & 1.93 \(\pm\) 0.29 b & 0.48 \(\pm\) 0.29 a & 2.03 \(\pm\) 0.56 b & 4.58 \(\pm\) 0.17 c & Enterting, wavy, bavy & 0.90 \\ \hline \(\mu\)-hexan-1-ol & 7.51 \(\pm\) 0.05 a & 7.88 \(\pm\) 0.03 b & 7.76 \(\pm\) 0.10 b & 7.88 \(\pm\) 0.09 b & 7.79 \(\pm\) 0.1 b & 7.79 \(\pm\) 0.07 a & Anti-bitter, bitter & 5.00 \\ Acrotic acid & 6.15 \(\pm\) 0.27 a & 6.58 \(\pm\) 0.22 a & 7.24 \(\pm\) 0.3b & 7.27 \(\pm\) 0.19 b & 7.56 \(\pm\) 0.14 b & 8.64 \(\pm\) 0.24 c & Sestr, vinegery & 0.80 \\ Propitic acid & 0.21 \(\pm\) 0.02 a & 0.21 \(\pm\) 0.01 a & 0.25 \(\pm\) 0.02 b & 0.38 \(\pm\) 0.04 c & 0.47 \(\pm\) 0.04 c & 0.50 \(\pm\) 0.01 c & Pungpart, sour, mould & 0.72 \\ Old-1-ol & 0.18 \(\pm\) 0.01 a & 0.14 \(\pm\) 0.01 a & 0.13 \(\pm\) 0.04 a & 0.13 \(\pm\) 0.04 b & 0.17 \(\pm\) 0.04 a & 0.18 \(\pm\) 0.03 a & Randel, cheese, sweet & 0.65 \\ Buttancok acid & 0.33 \(\pm\) 0.01 c & 0.17 \(\pm\) 0.02 ab & 0.16 \(\pm\) 0.01 a & 0.15 \(\pm\) 0.02 a & 0.18 \(\pm\) 0.02 ab & 0.2 \(\pm\) 0.03 b & Randel, cheese, sweet & 0.65 \\ Total Vivalies & 57.23 \(\pm\) 0.60 a & 62.74 \(\pm\) 1.99 b & 63.74 \(\pm\) 1.07 b & 64.64 \(\pm\) 0.93 b & 64.17 \(\pm\) 1.26 b & 63.94 \(\pm\) 1.6 b & \\ \hline \multicolumn{7}{c}{Note Values are mean \(\pm\) 50 (\(\alpha\) = 3). Different letters in the same two indicate significant differences between storage conditions (\(p<\) 0.05, HSD Tukey).} \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Content of volatile compounds after 12 months of storage under different conditions. (\(E\))-2-hexenal was the most abundant volatile compound in fresh EVOO with a concentration of 15.3 mg/kg of oil and is something lower to previous reports from [PERSON] et al. [50]. (\(E\))-2-hexenal increased gradually in all storage conditions until month 7, with a more accelerated increase until the end of the 12-month period, reaching a value of 19.36 mg/kg when stored at room temperature in darkness (C3). (\(E\))-2-hexenal is formed by the lipoxygenase pathway from 13-hydroperoxylinenic acid and is characterized by a bitter-almond sensory note with an odor threshold of 0.42 mg/kg [41]. During storage, this compound could also be formed from the same precursor by autoxidation. [PERSON] et al.