Abstract

This data set contains data related to the evolution of volatile compounds in virgin olive oils during one year of storage. The influence of various agronomic and technological factors, including agricultural practices, olive ripeness at harvest, oil storage duration, and packaging methods, were evaluated. The data were obtained through a combined approach that encompasses sensory analysis as well as both targeted (HS-GC-IMS, SPME-GC-MS) and untargeted (FGC-Enose) analytical techniques. This research work is developed within the project funded under the PSR 2014-2020 program – Type of Operation 16.2 “INnovazione e PROmozione della filiera dell’OLIO extra vergine di oliva emiliano-romagnolo (INPRO-OLIO)” and within project OnFoods (ON Foods - Research and innovation network on food and nutrition Sustainability, Safety and Security - Working ON Foods).