MERLINA

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

Data of variety MERLINA are related to years (in brackets the number of samples in each year): [2019 (1)] [2022 (1)] .

From region LIGURIA (2 samples) in years: [2019 (1 samples)] [2022 (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 (%)	0.28	0.28	0.28	0.00
Eicosanoic acid (%)	0.42	0.32	0.52	0.10
Heptadecenoic acid (%)	0.11	0.09	0.13	0.02
Heptadecanoic acid (%)	0.06	0.04	0.08	0.02
Linoleic acid (%)	13.97	13.64	14.29	0.33
Linolenic acid (%)	0.62	0.58	0.67	0.05
Oleic acid (%)	66.39	65.94	66.84	0.45
Palmitic acid (%)	14.56	14.20	14.93	0.37
Palmitoleic acid (%)	1.27	1.25	1.29	0.02
Stearic acid (%)	2.16	1.97	2.35	0.19
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).	604	604	604	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).	479	479	479	0

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