17 May 2019 --- Researchers at the University of Cordoba have devised a novel method to categorize oil into extra virgin (EVOO), virgin (VOO) and lampante olive oil (LOO). The method is based on analyzing the oil’s aromatic fraction – that is to say volatile organic compounds – as if it were the nose of a human taster. This is done by using gas chromatography and ion mobility spectrometry, which is a technique that separates ions when in gas state.