###### Abstract  
The changes in monovarietal extra virgin olive oils (EVOOs), produced with olives grown under different agronomic conditions, were investigated by targeted and untargeted analytical approaches. Specifically, volatile molecules were monitored in oils just produced and stored for 6 and 12 months with two different packaging solutions. The targeted SPME-GC-MS method showed an increase in volatile markers of lipid oxidation. Moreover, more rapid analytical approaches, namely targeted HS-GC-MS and untargeted FGC, were used to investigate volatile organic compounds (VOCs). These chromatographic methods, respectively, returned heatmaps and fingerprint profiles that were elaborated on by multivariate analysis. Exploratory principal component analysis performed on the data from VOCs allowed the clustering of samples based on the storage time. The quality of samples was also determined by a panel test. Furthermore, this study employed previously built models using partial least squares discriminant analysis to confirm the sensory classification of the stored samples. Based on these predictive models, all samples were confirmed as EVOO, except for one categorized as virgin (rancid according to the panel test). This classification was further supported by the SPME-GC-MS analysis, which revealed higher concentrations of lipid oxidation markers in this specific sample, in particular the (\(E\))-2-heptenal reached a concentration twenty times higher than its odor threshold. In addition, five oils were inconsistently classified by the models and considered at risk of downgrading the commercial category after 12 months of storage. virgin olive oil; storage; quality grade; HS-GC-MS; SPME-GC-MS; FGC; volatile compounds; chemometric analysis; sensory analysis 202514188411884118841202514184184120251418412025141841202514184120251418412025141841202514120 regulatory non-compliance [2]. Producers are responsible for determining this durability period, which typically ranges between 12 and 18 months after bottling [3; 4]. Beyond regulatory compliance, this labeling serves an important commercial function by offering consumers, food industry stakeholders, and regulatory bodies a guarantee of the product's quality. This practice enhances brand trust and strengthens customer loyalty [5]. According to Reg. EC 2022/2104, it is possible to distinguish three commercial categories of virgin olive oils: extra virgin, virgin (VOO), and lampante (LOO) [3]. The latter is not suitable for consumption in its current form and must be refined to make it appropriate for edible use [6]. EVOO is considered among the highest quality vegetable oils, which also implies a superior sensory quality, and is appreciated for its nutritional value due to its favorable content in monounsaturated fatty acids and antioxidants [7]. Consequently, EVOO is characterized by a high price on the market compared with other vegetable oils [8]. Many quality indicators of EVOO outlined in food legislation can change during the product's shelf life, in particular due to oxidative degradation. Several factors influence the lipid oxidation of EVOO, including the quality of the olives before milling, the extraction techniques used, and the level of exposure to pro-oxidative agents, mainly oxygen, light, and temperature [9]. In particular, the concentration of antioxidants like tocopherol and secoiridoid derivatives can be reduced over time, significantly affecting the shelf life of samples [10; 11]. Furthermore, the decomposition of hydroperoxides of fatty acids, primary oxidation products, leads to the formation of new volatile organic compounds (VOCs) as secondary oxidation products that are responsible for the development of off-flavors and a decrease in product quality [12]. Therefore, the identification and quantification of VOCs directly related to positive (such as fruity notes) and negative attributes (like rancid defect) are of great importance to assess the quality of VOOs [13].