PREMPESA

Sensory profile and fatty acid composition defined by 5 EVOO samples of PREMPESA in 5 years and come from 1 region.

Data of variety PREMPESA are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (1)] [2010 (1)] [2011 (1)] [2012 (1)] .

From region LIGURIA (5 samples) in years: [2007 (1 samples)] [2008 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2012 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium/high olive fruity intensity, with scent of grass, artichoke, fresh almond and tomato; pungency and bitter taste of medium intensity.

Belong to this typology: [BELLA DI CERIGNOLA] [BIANCOLILLA] [BOSANA] [CAROLEA] [CERASUOLA] [CORONCINA] [CUCCO] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NOCELLARA MESSINESE] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RUSTICA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=5)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.39	0.33	0.48	0.07
Heptadecenoic acid (%)	0.10	0.05	0.18	0.04
Heptadecanoic acid (%)	0.05	0.02	0.10	0.03
Linoleic acid (%)	7.53	4.95	10.06	1.70
Linolenic acid (%)	0.70	0.53	0.87	0.13
Oleic acid (%)	74.72	72.65	77.61	2.33
Palmitic acid (%)	13.38	11.53	15.54	1.44
Palmitoleic acid (%)	0.98	0.88	1.12	0.09
Stearic acid (%)	1.96	1.53	2.27	0.25
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).	443	366	538	66

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