Abstract
The qualitative and quantitative analysis of the profile in volatile compounds present in the headspace of VOOs assumes a great importance to support the Panel test in the classification of virgin olive oils and, in the future, to establish limits for the different product quality grades. This data set contains the OLEUM validation results of a SPME-GC-FID method for the analysis of selected volatile compounds with the purpose to have quali and quantitative information on the most relevant volatile compounds of virgin olive oils.
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