Comparative study on the triglyceride composition of almond kernel oil.: A new basis for cultivar chemometric characterization

Nine triglycerides (LLL, OLL, PLL, OLO, PLO, PLP, OOO, POO, and SOO; triglycerides are abbreviated using L, O, P, and S for linoleoyl, oleoyl, palmitoyl, and stearoyl fat acid radicals, respectively) in the almond kernel of 19 different cultivars have been determined by high-performance liquid chromatography. Multivariate techniques have been applied to the data from 114 chromatographic determinations. Principal component analysis efficiently reduces the number of variables so that the first two principal components explain 84.4% of the total variance. The classification obtained by the application of cluster analysis to triglyceride composition differentiates the American cultivar Texas from the rest of the cultivars. The Italian cultivars are grouped. The cultivars Achaak, Del Cid, Malaguena, Desmayo Largueta, and Chellaston form another group, and the largest group includes most of the Spanish cultivars. Discriminant analysis provides convenient functions to describe the four groups previously established by cluster analysis. The calculated classification functions correctly assign samples from the testing set to their respective groups.