TREP

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

Data of variety TREP are related to years (in brackets the number of samples in each year): [2013 (1)] [2014 (1)] [2015 (1)] .

From region VENETO (3 samples) in years: [2013 (1 samples)] [2014 (1 samples)] [2015 (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 (%)	0.34	0.29	0.40	0.05
Heptadecenoic acid (%)	0.09	0.09	0.09	0.00
Heptadecanoic acid (%)	0.03	0.02	0.04	0.01
Linoleic acid (%)	5.43	5.20	5.79	0.26
Linolenic acid (%)	0.67	0.61	0.71	0.04
Oleic acid (%)	78.80	77.88	79.53	0.69
Palmitic acid (%)	11.59	10.97	12.49	0.65
Palmitoleic acid (%)	0.90	0.61	1.34	0.31
Stearic acid (%)	1.70	1.55	1.85	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).	504	397	686	129

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