OGLIASTRINA

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

Data of variety OGLIASTRINA are related to years (in brackets the number of samples in each year): [2013 (2)] .

From region SARDEGNA (2 samples) in years: [2013 (2 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 (%)	0.38	0.38	0.38	0.00
Heptadecenoic acid (%)	0.35	0.14	0.55	0.21
Heptadecanoic acid (%)	0.09	0.08	0.09	0.01
Linoleic acid (%)	8.08	7.70	8.46	0.38
Linolenic acid (%)	0.77	0.73	0.81	0.04
Oleic acid (%)	73.97	73.35	74.58	0.62
Palmitic acid (%)	13.14	12.96	13.32	0.18
Palmitoleic acid (%)	0.83	0.81	0.85	0.02
Stearic acid (%)	2.36	2.34	2.38	0.02
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).	380	353	407	27

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