Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality such as its sensory properties, especially during storage. The study evaluated the effects of elevated temperature storage (i.e. 35°C, 40°C, 45°C) on the aroma of three differently processed (i.e. fermented, centrifuged, expeller-pressed) VCO. Stored samples were evaluated by seven (7) trained panelists at various sampling days based on a Q₁₀ of 2 for hydrolytic rancidity. Freshly prepared fermented and centrifuged VCO samples had predominantly acid and nutty aromas, respectively. Expeller-pressed VCO was perceived to have latik (aroma associated with cooked sweet coagulated coconut milk) notes. Changes in the distinguishing aroma characteristic of each VCO sample exhibited polynomial behavior during storage in all elevated temperatures. Results imply that during the initial stages of storage, aroma perception increased followed by a decline which may be due to the volatilization of the aroma compounds. Further, rancid aroma intensity of samples surprisingly decreased, except for expeller-pressed VCO stored at 35°C. This observation may also be attributed to the volatilization of the free fatty acids generated during storage. This should be investigated further as this has an implication on the storage requirements of VCO.