“…Thus, we determined the composition of volatile compounds mixtures in olive oil [2][3][4], wine [5][6][7][8][9], saffron [10,11], fungi and truffles [12][13][14][15][16][17], honey [18], horseradish [19], thymus [20,21], origanum [20], lavandula [20], acinos [20], rosmarinus [21], laurus [21], salvia [21], actinidia [22], crude oil [23], onion [24], shallot [24], and beer [25]. Furthermore, recently, we used this methodology in the determination of the scent of a flower plant [26]. Based on this work, when we received the proposal for a study on the scent of the spontaneous orchids of Basilicata (Southern Italy), we were ready to accept the idea.…”