SPEZZANESE

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

Data of variety SPEZZANESE are related to years (in brackets the number of samples in each year): [2010 (1)] [2012 (1)] .

From region CALABRIA (2 samples) in years: [2010 (1 samples)] [2012 (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 (%)	0.45	0.42	0.48	0.03
Heptadecenoic acid (%)	0.38	0.36	0.39	0.01
Heptadecanoic acid (%)	0.19	0.18	0.20	0.01
Linoleic acid (%)	5.70	5.61	5.79	0.09
Linolenic acid (%)	0.54	0.53	0.55	0.01
Oleic acid (%)	74.88	74.21	75.56	0.67
Palmitic acid (%)	13.58	12.93	14.22	0.64
Palmitoleic acid (%)	1.20	1.03	1.38	0.18
Stearic acid (%)	2.70	2.59	2.82	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).	389	354	424	35

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