The detection of aroma volatile compounds emitted by extra virgin olive oils (EVOOs) is of key importance in the quality control of this product. Physical–chemical techniques (GC, GC/MS, HPLC) and sensory analysis (panel test) are the classical methods used for this purpose, but they are expensive, time consuming, and do not allow on-line measurements.In this paper a new device, an Electronic Nose, that is a sensor array based on pure and doped SnO2 sol–gel thin films used for the discrimination of different Mediterranean “single-cultivar” EVOOs, was presented. To confirm the sensor array responses, analytical technique like headspace-solid phase micro-extraction/gas chromatography/mass spectrometry (HS-SPME/GC/MS) analysis was applied to the analysis of volatiles compounds in EVOOs samples. Moreover sensory analysis on EVOOs was carried out.The obtained GC/MS data were used to identify the …