RESUMEN
Olive oil is an appreciated food product with high nutritional value, besides being an essential component in many culture diets. In this study, we present for the first time the application of a simple and non-invasive paper-based optoelectronic nose designed in a QR code configuration to evaluate the odor of olive oils. The chemical QR code was fabricated by the addition of 12 dyes, which provided high dimensional data resulting from the interaction between the volatile compounds and the colorimetric array. The color changes were employed to build differential maps with a unique fingerprint (i) to discriminate between olive oil and other edible oil samples; (ii) to quantify nonanaldehyde as an oxidation marker; and (iii) to identify oxidized oils through principal component analysis (PCA) and hierarchical component analysis (HCA). By developing suitable mobile apps, we anticipate the employment of the chemical QR code for portable, low-cost, and in-situ evaluation of food product quality.