PRESENTATION Profiling Extra Virgin Olive Oil using QTOF LC/MS and Developing a Prediction Model for Geographical Origin Determination and Adulteration of Oils WHAT YOU WILL LEARN In recent years economical adulteration of extra virgin olive oil (EVOO) has become a major issue due to its high commercial value. The geographical origin and olive cultivar are the major characterizing agents of olive oils. Due to lack of suitable analytical methods to define the authenticity of EVOO, intensive research is ongoing to develop methods for determination of origin and the grade of olive oil. The purpose of this study was to develop a QTOF LC/MS method for analysis of olive oils, to classify oils of different origin using Principal Component Analysis (PCA), and to create a Sample Class Prediction Model for predicting unknown samples into their correct groups.  WHO SHOULD WATCH Scientists interested in authenticity, quality and profiling of foods. PRESENTED BY Jack Cappozzo Director of Chemistry Institute for Food Safety and Health Illinois, USA