MARINA

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

Data of variety MARINA are related to years (in brackets the number of samples in each year): [2020 (1)] [2021 (1)] .

From region LAZIO (2 samples) in years: [2020 (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=2)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.27	0.24	0.29	0.03
Eicosanoic acid (%)	0.35	0.35	0.35	0.00
Heptadecenoic acid (%)	0.21	0.17	0.26	0.05
Heptadecanoic acid (%)	0.11	0.08	0.15	0.04
Linoleic acid (%)	8.64	7.71	9.57	0.93
Linolenic acid (%)	0.69	0.67	0.71	0.02
Oleic acid (%)	73.34	71.62	75.07	1.72
Palmitic acid (%)	13.53	12.78	14.27	0.75
Palmitoleic acid (%)	0.79	0.63	0.95	0.16
Stearic acid (%)	1.92	1.85	1.99	0.07
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).	656	395	916	260

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