GARGNA

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

Data of variety GARGNA are related to years (in brackets the number of samples in each year): [2012 (1)] [2013 (1)] .

From region LOMBARDIA (2 samples) in years: [2012 (1 samples)] [2013 (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 (%)
Eicosanoic acid (%)	0.32	0.29	0.35	0.03
Heptadecenoic acid (%)	0.07	0.05	0.09	0.02
Heptadecanoic acid (%)	0.03	0.02	0.04	0.01
Linoleic acid (%)	8.65	8.53	8.78	0.12
Linolenic acid (%)	0.62	0.60	0.63	0.01
Oleic acid (%)	71.68	70.64	72.72	1.04
Palmitic acid (%)	15.24	14.07	16.42	1.18
Palmitoleic acid (%)	1.20	1.13	1.27	0.07
Stearic acid (%)	1.93	1.62	2.24	0.31
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).	482	358	605	124

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