README file
Data Set Title: “Data on the monitoring of volatile compounds in virgin olive oils, which was conducted over a twelve-month storage period, using a combination of targeted and untargeted analytical approaches”
Data Set Authors: Rosalba Tucci (Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521, Cesena, Italy), ORCID 0009-0000-2283-2826; Chiara Cevoli (Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521, Cesena, Italy; Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum – Università di Bologna, Via Quinto Bucci 336, 47521, Cesena, Italy), ORCID 0000-0003-4883-2589; Alessandra Bendini (Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521, Cesena, Italy; Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum – Università di Bologna, Via Quinto Bucci 336, 47521, Cesena, Italy), ORCID 0000-0002-6515-5519; Sara Barbieri (Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521, Cesena, Italy), ORCID 0000-0002-2532-6088; Enrico Casadei (Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521, Cesena, Italy; Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum – Università di Bologna, Via Quinto Bucci 336, 47521, Cesena, Italy), ORCID 0000-0001-5155-6568; Enrico Valli (Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521, Cesena, Italy; Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum – Università di Bologna, Via Quinto Bucci 336, 47521, Cesena, Italy), ORCID 0000-0001-6716-1173; Tullia Gallina Toschi (Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40125, Bologna, Italy; Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum – Università di Bologna, Via Quinto Bucci 336, 47521, Cesena, Italy), ORCID 0000-0001-7241-2280.
Data Set Contact Person: Alessandra Bendini (Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521, Cesena, Italy; Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum – Università di Bologna, Via Quinto Bucci 336, 47521, Cesena, Italy), ORCID 0000-0002-6515-5519, alessandra.bendini@unibo.it
Data Set License: this data set is distributed under a Creative Commons Attribution NonCommercial 4.0 International (CC BY-NC 4.0) license, https://creativecommons.org/licenses/by-nc/4.0/.
Publication Year: 2025
Project Info: this research work is developed within a project funded under the PSR 2014-2020 program – Type of 33 Operation 16.2 D.G.R. No. 2286/2021 AGREA Application No. 5408886 – CUP E59H22000000007 34 named “INnovazione e PROmozione della filiera dell’OLIO extra vergine di oliva emiliano-romagnolo 35 (INPRO-OLIO)”and within a project funded under the National Recovery and Resilience Plan 36 (NRRP), Mission 4 Component 2 Investment 1.3 - Call for tender No. 341 of 15 March 2022 of Italian Ministry of University and Research funded by the European Union - NextGenerationEU; Project code 38 PE00000003, Concession Decree No. 1550 of 11 October 2022 adopted by the Italian Ministry of 39 University and Research, Project title “ON Foods - Research and innovation network on food and 40 nutrition Sustainability, Safety and Security - Working ON Foods”. https://onfoods.it/. 
Data set Contents
The data set consists of:
•	1 tabular quantitative file saved in .ods format 
“Shelf-lifeNostranadiBrisighellaExtraVirginOliveOils202501.ods”
•	1 README file 
“Shelf-lifeNostranadiBrisighellaExtraVirginOliveOils202501_README.rtf”
Data set Documentation
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).
Content of the file 
File “Shelf-lifeNostranadiBrisighellaExtraVirginOliveOils202501.ods” contains data from investigating the shelf-life of extra virgin olive oil produced from "Nostrana di Brisighella" olives. The study evaluated the impact of different cultivation practices, integrated pest management coded as “A” versus organic farming, coded as “B”, and packaging methods (classic dark glass bottles coded as “VS” and white-shielded glass bottles coded as “VB”) on the evolution of volatile compounds and sensory attributes of the oils during one year of storage. The data are divided in 4 sheets. Each sheet contains data generated with a different analytical technique:
•	sheet “Sensory_analysis” contains data on the sensory attributes (“Fruity”, “Bitter”, “Pungent”, “Grass”, “Artichoke”, “Tomato”) of the tested oil samples. The intensity of sensory attributes was assessed by a 100 mm linear unstructured scale, with 0 indicating no sensation and 100 indicating maximum intensity. Results were reported as the median of individual judges' evaluations.
•	sheet “HS-GC-IMS_volatile_compounds” presents data on specific volatile compounds contained in the tested oil samples, obtained through headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
•	sheet “SPME-GC-MS_volatile_compounds” presents data on specific volatiles compounds contained in the tested oil samples, obtained through solid-phase microextraction followed by gas chromatography-mass spectrometry.
•	sheet “FCG-Enose_area” contains untargeted data on volatiles compounds contained in the tested oil samples, obtained through ultrafast gas chromatography system equipped with an electronic nose detector (FGC-Enose).
In each sheet, samples are labelled according to the following rule:
“<sample number><cultivation practice> <packaging method> <time>”
with
<sample number> = from 1 to 4
<cultivation practice> = integrated pest management (“A”) or organic farming (“B”)
<packaging method> = classic dark glass bottles (“VS”) or white-shielded glass bottles ("VB")
<time> = number of months of storage (0 months “T0”, 6 months “T6”, 12 months “T12”)
e.g.
3A VS T6
is the sample number 3, cultivated with integrated pest management and stored for 6 months in a classic dark glass bottle.
Methodologies
· Sensory Analysis was conducted according to the official procedures (EU Regulation 2022/2104-2105).
· Volatile compound analysis: 
−	HS-GC-IMS: employed methods previously described by Valli et al., 2020, focusing on 15 volatile compounds recognized as key markers for fruity and sensory defects in virgin olive oils.
−	SPME-GC-MS: used analytical methods adapted from Aparicio-Ruiz R. et al., 2023.  The 41 volatile compounds were tentatively identified and quantified based on MS spectral library matching, linear retention indices (LRI), and comparison with the external standard calibration curve.
−	FGC: applied methods adapted from Melucci et al., 2016. The 27 peaks detected in the chromatogram, obtained from the first column (MXT5) were selected and automatically integrated using Alphasoft software.
File specifics.
To create the .ods file, “Excel” version: Microsoft Office Professional Plus 2019 was used.
Notes 
The data are presented in the following publication: Tucci, R., Cevoli, C., Bendini, A., Barbieri, S., Casadei, E., Valli, E., Gallina Toschi, T. (2025). Changes in the Volatile Profile, Fruity Flavor, and Rancidity in Virgin Olive Oils During Storage by Targeted and Untargeted Analytical Approaches. Foods. (in press)