Data base containing SPME-GC-MS raw analytical data obtained and used by Quintanilla-Casas et al. (Foods, 9: 1509). Data correspond to the volatile fingerprint of 305 authentic and traceable virgin olive oil samples produced in several EU and non-EU countries during two consecutive crop years (2016–2017 and 2017–2018), and to the information the olive oil category assigned by six official sensory panels in the framework of OLEUM project (EC H2020 Programme 2014–2020). TIC were extracted, aligned, and used to in-house validate the analytical fingerprint and to validate the screening tool to support virgin olive oil sensory panels. This screening tool was based on a PLS-DA classification approach to discriminate the virgin olive oil categories (extra virgin, virgin and lampante olive oil).

Matlab, 7.3