**4. Conclusions**

The results sugges<sup>t</sup> that total and intrapositional compositions, useful data to characterize the chemical and nutritional properties of the TAG fraction, were able to discriminate monovarietal EVOO samples. The data obtained in this work confirm that genetic factors strongly influence volatile formation and that volatile compounds have a stronger discriminant capacity in respect to FA compositions of TAG fraction. The results showed that the considered statistical approaches permitted discrimination among different cultivars (Dolce Agogia, Frantoio, Leccino, and Moraiolo); in fact, the LDA elaborations were completely significant for the differentiation/classification of the samples. For a practical application of this method, as the classification of EVOO samples of unknown origin, a wider sampling would probably be necessary.

**Author Contributions:** Conceptualization, L.C.; Data curation, F.B. and L.P.; Formal analysis, F.B. and L.P.; Funding acquisition, L.C.; Investigation, F.B.; Methodology, F.B.; Project administration, L.C.; Resources, L.C.; Software, F.B.; Supervision, L.C.; Validation, F.B.; Writing—original draft, F.B.; Writing—review & editing, L.C.

**Funding:** This research received no external funding.

**Acknowledgments:** The authors thank Giuseppa Verducci for her technical support.

**Conflicts of Interest:** The authors declare no conflict of interest.
