## 1 Introduction  
Olive oil is highly valued by consumers for its nutritional and health properties, as well as for its sensory attributes [1]. According to the Trade Standard Applying to Olive Oils and Olive Pomace Oils [2], virgin olive oil is classified as extra virgin olive oil (EVOO) if it meets certain criteria for free acidity, peroxide value, and absorbance of ultra-violet light, among other parameters. Likewise, it must also comply with certain organoleptic characteristics, the median of defects equal to zero and the median of the fruity attributes greater than zero.  
The Australian Standard [3] and the Best Practice Guidelines for the Storage of Olive Oils [4] recommend even in the case of top quality oils at production, kept in the stricteststorage conditions, limit the best before date to 24 months after bottling, during which it is expected the product retains its specific properties and preserve its 'extra virgin' category. However, depending on the storage conditions, the quality of EVOO may vary. An oil stored in inadequate temperature, light, or oxygen conditions can be affected in its quality parameters [5]. Moreover, its minor components, such as phenolic compounds responsible for the bitter and pungent taste of olive oil [6] or volatile compounds responsible for the aroma [7], can be negatively affected by a series of chemical reactions that favor oxidative processes in the oil [8]. The formation of undesirable compounds such as ketones, aldehydes, volatile acids [8], and oxidized phenols [9] can alter the characteristic flavor of EVOO [8] and be detrimental to its nutraceutical properties [1].  
Several studies have demonstrated the effects of storage conditions on oil phenols, reporting a decrease in total phenolic content, oxidation of secoriidoid derivatives and increases in hydroxytrosol and tyrosol, among others [1; 9; 10; 11; 12; 13]. Although a specific phenolic content or composition is not included in the IOC Trade Standard [2], a decrease in its content or significant changes in its composition can affect the stability of olive oils [6; 14]. These changes favor the oxidation of fatty acids, and with it the formation of undesirable compounds, which results in the appearance of off-flavors [8]. As a result, the oil may lose its extra virgin category with a consequent reduction in product value and consumer acceptability [1].  
An important aspect of EVOO quality to consider is what happens to the oil once it is marketed. Although guidance has been given to manufacturers [4] on the best storage conditions for oil to minimize its degradation, they cannot control what happens on the supermarket shelf. This is even more relevant for products exported to markets with higher average temperatures than those of the country of origin. Consequently, discrepancies may exist between the actual quality of the product in the supermarket, the quality declared on the label, and the expected by the consumers in the purchase it [1].  
While several studies have been published on the effects of storage conditions (light, temperature, oxygen, time, type of packaging) on the quality of EVOO or VOO [5; 15; 16; 17; 18], few have also focused on the effects of storage conditions on the composition of phenolic or volatile compounds. Moreover, information on the effects of storage conditions on both types of compounds is scarce, and most of the available studies have been conducted at room temperature between 6 and 25 \({}^{\circ}\)C in darkness [9; 10; 11; 12; 13; 14; 15; 16; 17; 18; 19; 20; 21; 22; 23; 24; 25; 26]. Thus, the aim of this study was to investigate the effects of five storage conditions on the quality parameters of Arbequina variety EVOO and how these storage conditions impact flavor-related compounds, particularly phenols and volatiles.