BELLA DI SPAGNA

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

Data of variety BELLA DI SPAGNA are related to years (in brackets the number of samples in each year): [2018 (1)] .

From region ABRUZZO (1 samples) in years: [2018 (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 (%)
Eicosanoic acid (%)	0.32	0.32	0.32	0.00
Heptadecenoic acid (%)	0.12	0.12	0.12	0.00
Heptadecanoic acid (%)	0.07	0.07	0.07	0.00
Linoleic acid (%)	9.10	9.10	9.10	0.00
Linolenic acid (%)	0.69	0.69	0.69	0.00
Oleic acid (%)	69.98	69.98	69.98	0.00
Palmitic acid (%)	15.79	15.79	15.79	0.00
Palmitoleic acid (%)	1.30	1.30	1.30	0.00
Stearic acid (%)	2.28	2.28	2.28	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).
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).	692	692	692	0

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