Evolution of the minor components of the directly brined Aloren tilde a de M acute accent alaga table olive fat during processing and shelf life

The survey studies the minor components' changes in directly brined Aloren similar to a de M ' alaga table olive fat during processing and shelf life, using standard-multivariate statistics (SM), multifactor (MFA), and compositional data (CoDa) analyses. General Linear Model (GLM) showed a significant increase in polar compounds (mainly oxidised triacylglycerols and diacylglycerols), fatty alcohols (hexacosanol (C26) and octacosanol (C28)), and alkyl esters (ethyl oleate and palmitate) during storage but scarce changes, without systematic trends, after packaging. However, their values after shelf life were within limits established in the Commission Regulation (EEC) for Extra Virgin Olive Oil, except for ethyl esters, whose presence should not be considered defective in table olives due to their habitual formation during storage/fermentation. In multivariate analysis, MFA led to the most reasonable clustering (correctly grouping all samples); PCA always differentiated fresh (and its packaging) from storage olives, identifying alkyl esters, polar compounds (by SM and MFA), waxes (by SM and MFA), and beta-sitosterol (by CoDa) as influential components. Segregating fresh from packaged olives was mainly based on uvaol, docosanol (C22) and some sterols (MFA and CoDa). Differences among results from multivariate tools prevent the acceptance of conclusions from a single analysis and advise the convenience of comparing several techniques.