Figure 5.

(A) Projection of the variables (basic quality parameters (FFA, PV, K numbers), fatty acid composition, tocopherol composition, total phenols (TPC) and sensory properties) of the first two factors, obtained by principal component analyses; and (B) projection of the virgin olive oil samples of Oblica (O) and Leccino (L) grown in Kaštela (K) and Šestanovac (S) during ripening (1–4, harvest period, also see Table 1) in 3 successive crop years (1–3, number after the point) in the two-dimensional space of first 2 factors.