In this study, fresh and 12 month stored virgin olive oils (VOOs) were monitored with Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as a quick, non-destructive and no chemical used method. Principal component analysis (PCA) chemometric procedure was used to discriminate those in terms of diversity parameters (cultivar and growing area of olives) and detect possible chemical differences on lipid structure at the end of storage time. In this way, analyses were carried on at the beginning of the storage time and were repeated at the end of the storage time. 1488–924 cm−1 band gave the best (PC1: 98%) discrimination at the beginning of storage. It was also observed that symmetric and asymmetric stretching vibration of aldehydes, ketones, alcohols and hydroperoxides (3008, 2924, 1745 cm−1) were found to be more intense at the end of the storage time. Moreover, 3080–2790 cm−1 band gave the best (PC1: 96%) discrimination after 12 month expiry. In conclusion, FTIR spectroscopy was demonstrated to be a rapid tool with chemometric evaluation for accurate discrimination of olive oils based on cultivar and geographic origin.

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