Accepted Manuscript Assessing the varietal origin of extra-virgin olive oil using liquid chromatogra- phy fingerprints of phenolic compound, data fusion and chemometrics Aadil Bajoub, Santiago Medina-Rodríguez, María Gómez-Romero, El Amine Ajal, María Gracia Bagur-González, Alberto Fernández-Gutiérrez, Alegría Carrasco-Pancorbo PII: S0308-8146(16)31173-6 DOI: http://dx.doi.org/10.1016/j.foodchem.2016.07.140 Reference: FOCH 19601 To appear in: Food Chemistry Received Date: 19 January 2016 Revised Date: 30 June 2016 Accepted Date: 25 July 2016 Please cite this article as: Bajoub, A., Medina-Rodríguez, S., Gómez-Romero, M., Ajal, E.A., Bagur-González, M.G., Fernández-Gutiérrez, A., Carrasco-Pancorbo, A., Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics, Food Chemistry (2016), doi: http://dx.doi.org/10.1016/j.foodchem.2016.07.140 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.