Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

► Monovarietal extra-virgin olive oils are high valuable edible oils prepared from an only variety of olive fruit. ► Proton transfer reaction-mass spectrometry allows the characterisation of volatile organic compounds. ► Volatile organic compounds are used in the assessment of the product authenticity. ► Monovarietal extra virgin olive oils are differentiated by the chemometric treatment from the PTR mass spectra data.