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. 2020 Oct 26;9(11):1546. doi: 10.3390/foods9111546

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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PCA results of the n-alkanes (n-C₁₅-n-C₃₅) in authentic (○ ) and commercial (□) extra olive oils. By plotting the first principal component against the second principal component, the Greek oil (G) is shown to be well resolved from Spanish (S) and Italian (I) oils. Reference [5] with permission from The Royal Society of Chemistry.