“…Only double bonds signals have been used for the analysis. Fatty acids composition and fatty chain positional distribution on glycerol moiety determined by 13 C NMR spectroscopy allow, in combination with the multivariate statistical procedure, the classification of olive oils according to their variety (Marini et al, 2004(Marini et al, , 2006. 31 P NMR spectroscopy has been employed for the detection and quantification of the minor compounds mono-and diacylglycerols, polyphenols, sterols, phospholipids and for the determination of free acidity and moisture (Petrakis et al, 2008).…”