“…This may lead to shifting color, an increase in viscosity or the formation of an unpleasant, often pungent aroma by changes in composition and a rise of oxidized compounds, the so-called "off-flavor". Moreover, terpenoid oxidation products may even cause allergic skin reactions while their non-oxidized counterparts are not or only scarcely irritating (Bråred-Christensson, Forsström, Wennberg, Karlberg, & Matura, 2009Bråred-Christensson, Matura, Gruvberger, Bruze, & Karlberg, 2010;Hagvall et al, 2007;Hausen, Reichling, & Harkenthal, 1999;Matura et al, 2005;Pirilä & Siltanen, 1958). Nevertheless, only few studies have been performed to comprehensively assess the impact of storage conditions on the stability of essential oils (Braun & Franz, 1999;ElNikeety, El-Akel, Abd El-Hady, & Badei, 1998;El-Wakeil et al, 1986;Fincke & Maurer, 1974;Haddouchi, Chaouche, Lazouni, & Benmansour, 2011;Misharina & Polshkov, 2005;Misharina, Polshkov, Ruchkina, & Medvedeva, 2003;Nguyen et al, 2009;Tóth, 1967), while HPLC was hitherto not addressed in this regard except for quantification of selected hydroperoxides (Hagvall, Sköld, Bråred-Christensson, Börje, & Karlberg, 2008).…”