FORT

Sensory profile and fatty acid composition defined by 3 EVOO samples of FORT in 3 years and come from 1 region.

Data of variety FORT are related to years (in brackets the number of samples in each year): [2013 (1)] [2014 (1)] [2015 (1)] .

From region VENETO (3 samples) in years: [2013 (1 samples)] [2014 (1 samples)] [2015 (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=3)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.26	0.40	0.06
Heptadecenoic acid (%)	0.08	0.06	0.10	0.02
Heptadecanoic acid (%)	0.04	0.02	0.05	0.01
Linoleic acid (%)	5.67	4.65	6.60	0.80
Linolenic acid (%)	0.64	0.60	0.66	0.03
Oleic acid (%)	78.80	75.63	82.04	2.62
Palmitic acid (%)	11.45	9.22	13.40	1.72
Palmitoleic acid (%)	0.80	0.35	1.20	0.35
Stearic acid (%)	1.74	1.44	1.92	0.22
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).	691	413	993	237

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