Linking GC-MS and PTR-TOF-MS fingerprints of food samples

► Two different non-invasive headspace techniques are compared: GC-MS and PTR-ToF-MS. ► Two different food matrices (olive oil and grana cheese) are analyzed. ► LASSO and PLS have been used to compare GC-MS and PTR-ToF-MS fingerprints. ► LASSO and PLS have similar performances but LASSO results are more interpretable. ► It is possible to set reliable prediction models for many compounds.