SIVIGLIANA

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

Data of variety SIVIGLIANA are related to years (in brackets the number of samples in each year): [2007 (3)] .

From region SARDEGNA (3 samples) in years: [2007 (3 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 (%)	0.42	0.37	0.47	0.04
Heptadecenoic acid (%)	0.28	0.18	0.36	0.07
Heptadecanoic acid (%)	0.26	0.18	0.40	0.10
Linoleic acid (%)	14.19	11.80	16.71	2.01
Linolenic acid (%)	0.73	0.60	0.81	0.09
Oleic acid (%)	66.46	64.05	68.74	1.92
Palmitic acid (%)	13.99	13.64	14.23	0.25
Palmitoleic acid (%)	1.04	0.95	1.12	0.07
Stearic acid (%)	2.39	2.14	2.60	0.19
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).	234	179	281	42

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