Virgin olive oil represents the main source of fats in the countries of Mediterranean basin where the olive oil production is concentrated.
Virgin olive oil aroma is characterized by various volatile compounds that include carbonyl compounds, alcohols, esters and hydrocarbons.
Top quality virgin olive oils are generally characterized by their particular sensorial attributes, but this is strongly affected by the operative conditions of the virgin olive oil mechanical extraction process. In this context, five geographical Moroccan virgin olive oils varieties having the same conditions of extraction were used in the experiment.
PCA, Radar plot representations and LDA were elaborated to find similarities or differences between the asked geographical virgin olive oils.Discrimination and identification of geographical origin virgin olive oil,