Characterization of italian olive oils based on analytical and nuclear magnetic resonance determinations

Analytical measurements and proton nuclear magnetic resonance (1H NMR) spectra of phenolic extracts were performed on a set of italian extra‐virgin olive oils from different cultivars and geographical locations of Apulia region. Multivariate statistical analysis (principal component analysis, hierarchical clustering analysis, and discriminant analysis) was applied separately to analytical and NMR data. Analytical parameters, in particular fatty acid compositions, permit the discrimination of olive variety, while 1H NMR data of phenolic extracts permit a classification according to the geographical origin of the samples.