SAN BENEDETTO

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

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

From region SICILIA (1 samples) in years: [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=1)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.40	0.40	0.40	0.00
Heptadecenoic acid (%)	0.18	0.18	0.18	0.00
Heptadecanoic acid (%)	0.11	0.11	0.11	0.00
Linoleic acid (%)	9.20	9.20	9.20	0.00
Linolenic acid (%)	0.78	0.78	0.78	0.00
Oleic acid (%)	68.94	68.94	68.94	0.00
Palmitic acid (%)	16.25	16.25	16.25	0.00
Palmitoleic acid (%)	1.28	1.28	1.28	0.00
Stearic acid (%)	2.39	2.39	2.39	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).	871	871	871	0

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