SANTAGATESE

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

Data of variety SANTAGATESE are related to years (in brackets the number of samples in each year): [2016 (1)] [2018 (1)] .

From region SICILIA (2 samples) in years: [2016 (1 samples)] [2018 (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 (%)	0.41	0.39	0.43	0.02
Heptadecenoic acid (%)	0.20	0.17	0.23	0.03
Heptadecanoic acid (%)	0.12	0.11	0.13	0.01
Linoleic acid (%)	12.22	12.11	12.34	0.12
Linolenic acid (%)	0.66	0.65	0.67	0.01
Oleic acid (%)	68.49	68.07	68.91	0.42
Palmitic acid (%)	13.96	13.75	14.17	0.21
Palmitoleic acid (%)	0.88	0.80	0.95	0.07
Stearic acid (%)	2.61	2.57	2.64	0.04
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).	542	390	694	152

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