Previous studies applying DSC also reported this major exothermic peak around -40 °C, as well as a minor
exothermic peak at -13 °C, with an enthalpy of around 65 J/g [5, 8]. The major exothermic peak in cooling curves is
associated with the solidification of major triacylglycerols (TAG) in olive oil [5]. Maggio et al. analysed 69 different
EVOO samples and reported peak temperatures for the major exothermic peak ranging from -46 °C to -32 °C [8].
The enthalpy of this crystallisation peak measured in the present study is about five times smaller than reported in
other studies, this is not yet understood. Measurements on lysozyme show an excellent agreement between Fast DSC
and DSC regarding the enthalpy of phase transition [7]. And the scanning rate of cooling does not seem to have a
considerable influence on the enthalpy (Fig.1)