The data set has included 27 VOO
samples obtained from several olive cultivars and grown in five different regions (Ouarzazate, Ouazzane,
Taounate, Mrir’t and Sidi Ali). Olives have been harvested in the period from November to December
2010. Once collected, the olives have been extracted in the same conditions and then pressed. Olive oil
samples (10 mL) were put in a glass vial and heated at 30 °C for a headspace generation time of 10 min.
Then the volatiles were transferred into the sensor chamber by means of a carrier gas (pure nitrogen) at a
constant flow-rate for 10 min. The response of the sensors was collected and stored every 2 s. After each
measurement, the sensor chamber was opened and cleaned with pure nitrogen gas to generate the sensor
baseline. Each time that a new set of VOO was analyzed, new glass vessels were employed.