Sensory profile and fatty acid composition defined by 0 EVOO samples of in 0 years and come from 0 results0 region.
Data of variety are related to years (in brackets the number of samples in each year): .Sensory profile
Sensory profile description
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=0)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | ||||
| Eicosanoic acid (%) | ||||
| Heptadecenoic acid (%) | ||||
| Heptadecanoic acid (%) | ||||
| Linoleic acid (%) | ||||
| Linolenic acid (%) | ||||
| Oleic acid (%) | ||||
| Palmitic acid (%) | ||||
| Palmitoleic acid (%) | ||||
| Stearic acid (%) | ||||
| 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). | ||||
| 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). |