Sensory profile and fatty acids composition defined by 4510 EVOO samples of cultivar .
Sensory profile
Descriptive statistic of fatty acids composition (n=4510)
| Mean | Standard deviation | Mean ( ) | |
| Eicosenoic acid (%) | 0.30 | ||
| Eicosanoic acid (%) | 0.38 | ||
| Heptadecenoic acid (%) | 0.11 | ||
| Heptadecanoic acid (%) | 0.06 | ||
| Linoleic acid (%) | 8.08 | ||
| Linolenic acid (%) | 0.72 | ||
| Oleic acid (%) | 73.72 | ||
| Palmitic acid (%) | 13.44 | ||
| Palmitoleic acid (%) | 0.99 | ||
| Stearic acid (%) | 2.14 | ||
| Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022). | 439 | ||
| Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021). | 533 |