Head space gas chromatography coupled to ion mobility spectrometry to assess the oxidative status of virgin olive oils during storage

To ensure the quality of extra virgin olive oil for commercial purposes over time, it is required by law to write a "best before" date on the label. During the shelf life, this product must maintain its compositional, chemical and physical properties while remaining within the limits set for this commercial category. The positive and negative sensory attributes of virgin olive oil are related to the presence of volatile organic compounds