SAN BENEDETTO

Sensory profile and fatty acid composition defined by 2 EVOO samples of SAN BENEDETTO in 2 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)] [2026 (1)] .

From region SICILIA (2 samples) in years: [2016 (1 samples)] [2026 (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 (%)	0.29	0.29	0.29	0.00
Eicosanoic acid (%)	0.42	0.40	0.44	0.02
Heptadecenoic acid (%)	0.18	0.18	0.19	0.00
Heptadecanoic acid (%)	0.11	0.10	0.11	0.00
Linoleic acid (%)	8.80	8.41	9.20	0.40
Linolenic acid (%)	0.74	0.69	0.78	0.04
Oleic acid (%)	69.82	68.94	70.69	0.88
Palmitic acid (%)	15.63	15.01	16.25	0.62
Palmitoleic acid (%)	1.32	1.28	1.37	0.04
Stearic acid (%)	2.49	2.39	2.60	0.10
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).	442	442	442	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).	871	871	871	0

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