Variety

SAN BENEDETTO

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

Data of variety SAN BENEDETTO are related to years (in brackets the number of samples in each year): [2016 (1)] .

  • From region SICILIA (1 samples) in years: [2016 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils not yet characterized.

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

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=1)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.400.400.400.00
    Heptadecenoic acid (%)0.180.180.180.00
    Heptadecanoic acid (%)0.110.110.110.00
    Linoleic acid (%)9.209.209.200.00
    Linolenic acid (%)0.780.780.780.00
    Oleic acid (%)68.9468.9468.940.00
    Palmitic acid (%)16.2516.2516.250.00
    Palmitoleic acid (%)1.281.281.280.00
    Stearic acid (%)2.392.392.390.00
    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).
    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).
    8718718710

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