Data base containing SPME-GC-MS raw analytical data (total ion chromatograms, not aligned) obtained and used by Quintanilla-Casas et al. (Foods, 9: 1509). Data correspond to the volatile fingerprint of 305 authentic and traceable virgin olive oil samples produced in several EU and non-EU countries during two consecutive crop years (2016–2017 and 2017–2018), and to the information on the sensory attributes, defects and the olive oil category assigned by six official sensory panels in the framework of OLEUM project (EC H2020 Programme 2014–2020). Briefly, data correspond to SPME-GC-MS scan intensities of the total ion chromatogram at each retention time from 5.5 to 61.96 min. These data were aligned and used to in-house validate the analytical fingerprint and to validate the screening tool to support virgin olive oil sensory panels. This screening tool was a PLS-DA classification apporach to discriminate the virgin olive oil categories (extra virgin, virgin and lampante olive oil).

Data have been obtained at Universitat de Barcelona in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale”, funded by the European Commission within the Horizon 2020 Program (2014–2020, grant agreement no. 635690). The study was also supported by the Ministerio de Ciencia, Innovación y Universidades (MICINN) from Spain through the Juan de la Cierva and Ramon y Cajal programs (JCI-2012_13412 and RYC-2017-23601), and by the Ministerio de Educación, Cultura y Deporte (MECD) from Spain through the FPU pre-doctoral program (FPU16/01744).