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Seven classes of volatiles were identified, with aldehydes, followed by hydrocarbons and alcohols, the most prevalent (5.63, 2.92, and 2.79\u00a0mg\/kg olive oil, respectively). The \u201cAzeites da Beira Interior\u201d oils exhibited the highest amount of volatiles (18.2\u2009\u00b1\u20094.6\u00a0mg\/kg olive oil) compared to the oils from the other two PDOs. Ten positive olfactory sensations were detected, and a significant effect of the PDO on the intensities of fruity, apple, cabbage, tomato, dry and fresh herbs was observed. Specifically, \u201cAzeite do Alentejo Interior\u201d PDO oils were characterized as fruity-ripe, while \u201cAzeite de Tr\u00e1s-os-Montes\u201d PDO oils were labelled as fruity-green. Conversely, \u201cAzeites da Beira Interior\u201d PDO oils encompassed both fruity-ripe and fruity-green oils. Unique volatile and olfactory fingerprints were established for each PDO, allowing the linear discrimination of the oils according to the PDO, with a predictive sensitivity of 98.0\u2009\u00b1\u20094.2% (repeated K-fold-CV). Furthermore, a lab-made electronic nose successfully discriminated the studied oils based on the PDO, with a predictive accuracy of 99.7\u2009\u00b1\u20092.0% (repeated K-fold-CV). This device also allowed predicting the concentrations of the three main volatile classes found in the oils through multiple linear regression models (<jats:italic>R<\/jats:italic><jats:sup>2<\/jats:sup>\u2009\u2265\u20090.923\u2009\u00b1\u20090.101 and RMSE\u2009\u2264\u20091.32\u2009\u00b1\u20090.72\u00a0mg\/kg oil; repeated K-fold-CV). These findings underscore the potential of the electronic nose as a reliable traceability tool to authenticate the PDO declaration of Portuguese olive oils, and broaden its use beyond non-PDO oils from a specific geographical area to encompass a national scale.<\/jats:p>\n                <jats:p><jats:bold>Graphical abstract<\/jats:bold><\/jats:p>","DOI":"10.1007\/s11694-024-02374-4","type":"journal-article","created":{"date-parts":[[2024,2,29]],"date-time":"2024-02-29T03:02:18Z","timestamp":1709175738000},"page":"2952-2964","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Electronic nose: a tool to verify the PDO declaration of Portuguese olive oils"],"prefix":"10.1007","volume":"18","author":[{"given":"Nuno","family":"Rodrigues","sequence":"first","affiliation":[]},{"given":"Nuno","family":"Ferreiro","sequence":"additional","affiliation":[]},{"given":"Daniela","family":"Ruano","sequence":"additional","affiliation":[]},{"given":"Francisco","family":"Dias","sequence":"additional","affiliation":[]},{"given":"Ana C. 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