OLIVASTRO

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

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

From region LAZIO (1 samples) in years: [2006 (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 (%)	0.30	0.30	0.30	0.00
Heptadecenoic acid (%)	0.10	0.10	0.10	0.00
Heptadecanoic acid (%)	0.12	0.12	0.12	0.00
Linoleic acid (%)	4.75	4.75	4.75	0.00
Linolenic acid (%)	0.70	0.70	0.70	0.00
Oleic acid (%)	81.88	81.88	81.88	0.00
Palmitic acid (%)	9.38	9.38	9.38	0.00
Palmitoleic acid (%)	0.57	0.57	0.57	0.00
Stearic acid (%)	1.85	1.85	1.85	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).	287	287	287	0

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