SAVORGNANA

Sensory profile and fatty acid composition defined by 3 EVOO samples of SAVORGNANA in 3 years and come from 1 region.

Data of variety SAVORGNANA are related to years (in brackets the number of samples in each year): [2012 (1)] [2013 (1)] [2014 (1)] .

From region FRIULI (3 samples) in years: [2012 (1 samples)] [2013 (1 samples)] [2014 (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=3)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.31	0.36	0.02
Heptadecenoic acid (%)	0.09	0.08	0.10	0.01
Heptadecanoic acid (%)	0.05	0.04	0.06	0.01
Linoleic acid (%)	6.33	5.39	7.18	0.73
Linolenic acid (%)	0.73	0.69	0.76	0.03
Oleic acid (%)	74.82	73.32	77.52	1.91
Palmitic acid (%)	13.95	12.30	14.90	1.17
Palmitoleic acid (%)	1.73	1.27	2.31	0.43
Stearic acid (%)	1.62	1.53	1.80	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).
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).	479	234	637	176

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