Instrumental technique evolution for olive oil sensory analysis

At present, two systems have been usually used to identify olive oil aroma: the official panel test, according to the European Union Regulation [1], and the gas chromatographic method and its improvements. However, both types of techniques have two principal disadvantages: They need a long time for analysis and cannot be applied on-line. Recently, there has been increasing interest in the development of a new device, the so-called electronic nose. The aim of this work is to perform both a review of these techniques used for olive oil sensory analysis and their advantages and disadvantages.