POSOLA

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

Data of variety POSOLA are related to years (in brackets the number of samples in each year): [2014 (1)] [2016 (1)] .

From region ABRUZZO (2 samples) in years: [2014 (1 samples)] [2016 (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 (%)
Eicosanoic acid (%)	0.33	0.29	0.36	0.04
Heptadecenoic acid (%)	0.27	0.24	0.30	0.03
Heptadecanoic acid (%)	0.08	0.08	0.08	0.00
Linoleic acid (%)	15.33	14.32	16.34	1.01
Linolenic acid (%)	0.71	0.70	0.72	0.01
Oleic acid (%)	62.02	59.67	64.37	2.35
Palmitic acid (%)	16.77	15.80	17.74	0.97
Palmitoleic acid (%)	2.25	1.48	3.03	0.77
Stearic acid (%)	1.91	1.58	2.24	0.33
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).	526	292	761	234

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