Monovarietal (PDO) Commercial-blended

Monovarietal (PDO)

Commercial-blended

Figure S1: Chromatograms of volatile aroma compounds found in monovarietal PDO and commercial-blended extra virgin olive oil by headspace solid-phase microextraction combined with gas chromatography / mass spectrometry (HS-SPME-GC-MS/MS).

Monovarietal (PDO)

Commercial-blended

Figure S2: Contour plots (2D-chromatograms) of volatile aroma compounds found in monovarietal PDO and commercial-blended extra virgin olive oils by headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-mass spectrometry (HS-SPME-GC×GC-TOF-MS).

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AU Minutes 0.000 0.010 0.020 0.030 0.040 0.050 0.060 0.070 0.080 0.00 4.00 8.00 12.00 16.00 20.00 24.00 28.00 32.00 36.00 40.00 44.00 48.00 52.00 56.00 60.00

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AU 0.000 0.002 0.004 Minutes 0.00 4.00 8.00 12.00 16.00 20.00 24.00 28.00 32.00 36.00 40.00 44.00 48.00 52.00 56.00 60.00

310nm

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Figure S3: Chromatograms of phenols found in monovarietal PDO and commercial-blended extra virgin olive oils by high-performance liquid chromatography with UV at wavelength of 280 nm and 310 nm respectively.

AU 0.000 0.010 0.020 0.030 0.040 0.050 0.060 0.070 0.080 0.00 4.00 8.00 12.00 16.00 20.00 24.00 28.00 32.00 36.00 40.00 44.00 48.00 52.00 56.00 60.00 Minutes

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280nm

AU 0.000 0.001 0.002 0.003 0.004 0.005 0.006 Minutes 0.00 4.00 8.00 12.00 16.00 20.00 24.00 28.00 32.00 36.00 40.00 44.00 48.00 52.00 56.00 60.00

310nm

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Figure S3: Chromatograms of phenols found in monovarietal PDO and commercial-blended extra virgin olive oils by high-performance liquid chromatography with UV at wavelength of 280 nm and 310 nm respectively.

Figure S4: Principal component analysis (PCA) of HPLC-DAD-MS data; (a) indicates the score plot with all compounds; (b) loading plot correlated with sensory attributes in EVOO samples