Chemometric Analysis and Physicochemical Composition of Foreign and Tunisian Olive Oil: Consumer Preferences

Table 4

Triacylglycerol composition of the seven VOOs.

TAG (%)	Arbequina	Chemcheli	Chemleli	Chetoui	Coratina	Leguim	Zalmati
LLL	0.24 ± 0.02a, b,c	0.20 ± 0.029 c	0.47 ± 0.03a, b	0.50 ± 0.10a	0.03 ± 0.007 c	0.22 ± 0.03b,c	0.49 ± 0.08 a,b
LnLO	0.34 ± 0.03b	0.32 ± 0.03b	0.45 ± 0.006 a	0.40 ± 0.02a, B	0.13 ± 0.007 c	0.30 ± 0.02b	0.48 ± 0.02 a
LnLP	0.08 ± 0.02c, d	0.11 ± 0.01b, c	0.15 ± 0.007 a,b	0.09 ± 0.008 c,d	0.04 ± 0.007 c,d	0.07 ± 0.02 c,d	0.18 ± 0.00 6a
LLO	4.50 ± 0.18b, c	3.61 ± 0.32 C	6.33 ± 0.21a, b	6.50 ± 0.70a	1.21 ± 0.64 d	3.51 ± 0.46 c	6.00 ± 0.36 a,b
LnOO	2.16 ± 0.17b	1.95 ± 0.08b	3.55 ± 0.17a	2.30 ± 0.16b	1.62 ± 0.05b	1.88 ± 0.20 b	3.85 ± 0.29 a
PLL	0.65 ± 0.05a, b,c	0.48 ± 0.02c	0.82 ± 0.11a, b	0.39 ± 0.04c	0.50 ± 0.04b, c	0.48 ± 0.09 c	0.85 ± 0.07
LOO	17.40 ± 0.14 b	16.74 ± 0.56b	18.45 ± 0.16 b	21.05 ± 0.55 A	12.16 ± 0.25 b	17.15 ± 0.3 4b	17.24 ± 0.2 2b
LOP	11.90 ± 0.55 b	10.38 ± 0.36b,c	14.91 ± 0.20 a	8.36 ± 0.23c, D	4.82 ± 0.19e	7.55 ± 1.13d	14.95 ± 0.3 4a
PLP	1.23 ± 0.07b	0.95 ± 0.02b, c	1.99 ± 0.07a	0.65 ± 0.03c	0.41 ± 0.05c	0.61 ± 0.19 c	2.02 ± 0.21 a
OOO	30.08 ± 1.08 c	31.86 ± 0.74 c	22.19 ± 0.25 d	35.18 ± 0.87 b,c	49.39 ± 0.30 a	39.52 ± 2.7 7b	22.08 ± 0.6 7d
POP	22.93 ± 0.34 a	23.19 ± 0.39 a	21.75 ± 0.90 a,b	16.97 ± 0.59 C	21.25 ± 0.10 a,b	19.93 ± 0.4 0b	22.10 ± 0.5 9a
POO	4.17 ± 0.13b	3.98 ± 0.10b	4.76 ± 0.11a, b	1.90 ± 0.07c	2.41 ± 0.06c	2.57 ± 0.35c	5.10 ± 0.24a
AOL	0.37 ± 0.04b,c,d	0.35 ± 0.01c,d	0.18 ± 0.01e	0.48 ± 0.05b,c	0.77 ± 0.03a	0.53 ± 0.04b	0.21 ± 0.02 d, e
SOO	2.92 ± 0.06b	4.58 ± 0.15a	2.96 ± 0.18b	4.36 ± 0.21a	4.69 ± 0.05a	4.76 ± 0.31a	3.20 ± 0.02b
SOP	0.85 ± 0.05c	1.30 ± 0.07a	1.03 ± 0.10a,b,c	0.85 ± 0.06c	0.79 ± 0.06c	0.92 ± 0.05b, c	1.23 ± 0.07a, b

Mean values in the same row with the same letter are not significantly different between cultivars.