• Virgin olive oils (VOOs) were sonicated (40 kHz) during 60 min. • Bubbles growth was present in the oils during the ultrasound (US) treatments. • A slight increase of the temperature was observed during the US treatments. • In general, no alterations on VOOs quality and composition after sonication. • No significant changes on oils thermal properties were observed by US treatments.
13 August 2014 in European Journal of Lipid Science and Technology