The study explores the complex volatile fraction of extra-virgin olive oil by combining high concentration-capacity headspace approaches with comprehensive two-dimensional gas chromatography, which is coupled with time of flight mass spectrometry. The static headspace techniques in this study are: (a) Solid-phase microextraction, with multi-polymer coating (SPME-Divinylbenzene/Carboxen/Polydimethylsiloxane), which is taken as the reference technique; (b) headspace sorptive extraction (HSSE) with either a single-material coating (polydimethylsiloxane-PDMS) or a dual-phase coating that combines PDMS/Carbopack and PDMS/EG (ethyleneglycol); (c) monolithic material sorptive extraction (MMSE), using octa-decyl silica combined with graphite carbon (ODS/CB); and dynamic headspace (d) with either PDMS foam, operating in partition mode, or Tenax TA™, operating in adsorption mode. The coverage of both targeted and untargeted 2D-peak-region features, which corresponds to detectable analytes, was examined, while concentration factors (CF) for a selection of informative analytes, including key-odorants and off-odors, and homolog-series relative ratios were calculated and the information capacity was discussed. The results highlighted the differences in concentration capacities, which were mainly caused by polymer-accumulation characteristics (sorptive/adsorptive materials) and its amount. The relative concentration capacity for homologues and potent odorants was also discussed, while headspace linearity and the relative distribution of analytes, as a function of different sampling amounts, was examined. This last point is of particular interest in quantitative studies where accurate data is needed to derive consistent conclusions.The chemical characterization of the olive-oil volatilome is a challenging, although fundamental, task that is part of the quality assessment process. The composition of the volatile fraction, also referred to as the chemical signature, is an informative and diagnostic tool for oil quality characterization and sensory qualification [2][3][4][5]. Only a few of the considerable number of detectable volatiles are responsible for the positive and negative attributes that delineate olive oil sensory profiles. In fact, olive oil is, to date, the only food product whose sensory attributes are officially regulated by EU legislation, and standardized sensory assessment protocols [6,7], in the form of smelling and tasting experiments, are run by constantly updated and trained panelists. Virgin olive oil is classified into three categories, extra-virgin (EV), virgin (V), and lampante oil, according to the presence/absence and the intensity of coded defects (i.e., fusty/muddy sediment, musty/humid/earthy, winey/vinegary, rancid) and the perception of the "fruity" taste.Improved separation power and detection sensitivity are needed to efficiently extract information on the presence of potent odorants, sometimes at trace and ultra-trace concentration levels. These features, if accompanied by a structured logic of e...