The present work aims to propose an iterative approach to reliably define the blueprint of virgin and extra virgin olive oil. The potential of comprehensive multidimensional gas chromatography coupled with a mass spectrometer were evaluated and cross-validated by applying the same strategy in two laboratories using different instruments set-up. The
application of sensomics principle to the data obtained from these informative 2D patterns allowed to reliably discriminate among different type of virgin olive oil.
