•Up-to-date summary of the use of electronic noses in analysis of edible oils.•E-nose applications in determination of botanical and geographical origin of oils.•E-nose applications in detection of adulterations and quality control.•Comparison of electronic olfaction with other methods of oil quality evaluation. The growing demand for wholesome and nutritious food leads to intensification of production, which in turn can have a detrimental effect on quality and well-being of consumers. For that reason, it is important to develop novel methods of food control which would be characterized by a short time of analysis, adequate sensitivity and relatively low cost. One such technique involves the use of multi-sensory devices called electronic noses. In recent years there has been a rapid development of this method, especially in the area of food control. Electronic olfaction can be successfully used in the analysis of edible oils, in particular in the determination of the product’s geographical origin, and in detection of adulteration as well as deterioration caused by external factors.