Mayonnaise was packed in 3 types of jars (glass with plastics closures and foil seals, or glass or PVC jars with plastic/expanded PET closures) with a capacity of 250g and stored for 8 months at temperatures of 8, 23, and 35 degrees C. Samples were taken periodically and examined by chemical analysis (peroxide and anisidine values) and organoleptically. The results indicated that temperature was the most important factor affecting the rate of deterioration of the product. The organoleptic evaluation was useful for monitoring the loss of quality of the mayonnaise but did not show differences between the types of packaging. Chemical analysis, mainly the peroxide value at 23 deg C, showed a difference among the packages based on their 02 permeability.
