NERA DI OLIENA – year 2007 – Region SARDEGNA

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar NERA DI OLIENA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean NERA DI OLIENA	Standard deviation NERA DI OLIENA	Mean NERA DI OLIENA (SARDEGNA 2007)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.41	0.05	0.36
Heptadecenoic acid (%)	0.10	0.06	0.18
Heptadecanoic acid (%)	0.07	0.07	0.15
Linoleic acid (%)	10.07	1.53	11.10
Linolenic acid (%)	0.71	0.03	0.72
Oleic acid (%)	72.20	2.32	70.60
Palmitic acid (%)	13.02	0.81	13.16
Palmitoleic acid (%)	0.86	0.08	0.86
Stearic acid (%)	2.25	0.26	2.43
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).	452	74	358

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