LAVAGNINA

Sensory profile and fatty acid composition defined by 3 EVOO samples of LAVAGNINA in 3 years and come from 1 region.

Data of variety LAVAGNINA are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (1)] [2021 (1)] .

From region LIGURIA (3 samples) in years: [2006 (1 samples)] [2007 (1 samples)] [2021 (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=3)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.27	0.27	0.27	0.00
Eicosanoic acid (%)	0.34	0.32	0.37	0.02
Heptadecenoic acid (%)	0.09	0.08	0.10	0.01
Heptadecanoic acid (%)	0.05	0.04	0.05	0.01
Linoleic acid (%)	8.14	7.51	8.67	0.48
Linolenic acid (%)	0.65	0.60	0.68	0.04
Oleic acid (%)	75.06	73.57	75.91	1.06
Palmitic acid (%)	12.57	11.68	14.33	1.24
Palmitoleic acid (%)	0.82	0.66	1.00	0.14
Stearic acid (%)	1.88	1.76	2.05	0.12
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).	404	367	474	49

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