SELVATICO

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

Data of variety SELVATICO are related to years (in brackets the number of samples in each year): [2009 (2)] .

From region EMILIA-ROMAGNA (2 samples) in years: [2009 (2 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 (%)	0.32	0.31	0.33	0.01
Heptadecenoic acid (%)	0.05	0.05	0.06	0.00
Heptadecanoic acid (%)	0.03	0.02	0.04	0.01
Linoleic acid (%)	6.96	6.82	7.09	0.13
Linolenic acid (%)	0.84	0.82	0.87	0.03
Oleic acid (%)	75.01	74.54	75.49	0.47
Palmitic acid (%)	14.08	13.73	14.43	0.35
Palmitoleic acid (%)	0.97	0.88	1.06	0.09
Stearic acid (%)	1.65	1.57	1.72	0.07
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).	516	505	526	10

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