SANT\’AGOSTINO
Sensory profile and fatty acid composition defined by 3 EVOO samples of SANT\’AGOSTINO in 3 years and come from 1 region.
Data of variety SANT\’AGOSTINO are related to years (in brackets the number of samples in each year): [2024 (1)] [2025 (1)] [2026 (1)] .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=3)
| Mean | Min | Max | Standarddeviation | |
| Eicosenoic acid (%) | 0.34 | 0.28 | 0.40 | 0.05 |
| Eicosanoic acid (%) | 0.43 | 0.39 | 0.48 | 0.04 |
| Heptadecenoic acid (%) | 0.08 | 0.06 | 0.10 | 0.02 |
| Heptadecanoic acid (%) | 0.04 | 0.04 | 0.05 | 0.00 |
| Linoleic acid (%) | 8.12 | 7.66 | 8.84 | 0.52 |
| Linolenic acid (%) | 0.79 | 0.73 | 0.84 | 0.04 |
| Oleic acid (%) | 72.80 | 71.30 | 75.04 | 1.61 |
| Palmitic acid (%) | 13.93 | 12.31 | 14.92 | 1.15 |
| Palmitoleic acid (%) | 1.04 | 0.59 | 1.37 | 0.33 |
| Stearic acid (%) | 2.23 | 2.06 | 2.34 | 0.12 |
| 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). | 512 | 344 | 762 | 180 |
| 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). |