AURINA DI VENAFRO

Sensory profile and fatty acid composition defined by 2 EVOO samples of AURINA DI VENAFRO in 2 years and come from 1 region.

Data of variety AURINA DI VENAFRO are related to years (in brackets the number of samples in each year): [2021 (1)] [2022 (1)] .

From region MOLISE (2 samples) in years: [2021 (1 samples)] [2022 (1 samples)]

Sensory profile

Sensory profile description
Oils not yet characterized.

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=2)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.25	0.22	0.27	0.03
Eicosanoic acid (%)	0.33	0.31	0.34	0.02
Heptadecenoic acid (%)	0.07	0.07	0.08	0.00
Heptadecanoic acid (%)	0.04	0.04	0.05	0.00
Linoleic acid (%)	7.88	7.46	8.31	0.43
Linolenic acid (%)	0.72	0.71	0.74	0.02
Oleic acid (%)	73.29	72.02	74.55	1.26
Palmitic acid (%)	13.92	13.31	14.54	0.62
Palmitoleic acid (%)	1.19	1.17	1.22	0.02
Stearic acid (%)	2.16	1.93	2.39	0.23
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).	291	291	291	0
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).	537	537	537	0

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