Researchers from the University of Barcelona (Barcelona, Spain) and Arboriculura Mediterranea Mas de Bover (Tarragona, Spain) implemented a factorial experimental design in developing a solid-phase microextraction (SPME)–gas chromatography (GC)–mass spectrometry (MS) method to analyze volatile phenols in virgin olive oils. They analyzed a total of nine volatile phenols, which are strong odorants produced by microbial activity. They calculated odor activity values for the phenols to facilitate a first assessment of the compounds’ importance in the aroma of the oil samples.