SAMMARTINEGNA

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

Data of variety SAMMARTINEGNA are related to years (in brackets the number of samples in each year): [2026 (1)] .

From region BASILICATA (1 samples) in years: [2026 (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=1)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.54	0.54	0.54	0.00
Eicosanoic acid (%)	0.51	0.51	0.51	0.00
Heptadecenoic acid (%)	0.09	0.09	0.09	0.00
Heptadecanoic acid (%)	0.04	0.04	0.04	0.00
Linoleic acid (%)	7.25	7.25	7.25	0.00
Linolenic acid (%)	0.76	0.76	0.76	0.00
Oleic acid (%)	78.21	78.21	78.21	0.00
Palmitic acid (%)	9.80	9.80	9.80	0.00
Palmitoleic acid (%)	0.39	0.39	0.39	0.00
Stearic acid (%)	2.15	2.15	2.15	0.00
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).	287	287	287	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).

— Back to the varieties —