Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors

► An array of 5 SnO2 sensors has been prepared to olive oil sensory analysis. ► The RSD of the measurements were low enough (less than 8.50%). ► One hundred and twenty olive oil samples were chemical and sensory analysed by a panel test. ► These samples were analysed by the equipment and the results were compared. ► The total of the samples were correctly classified by the application of the PCA.