LEA – year 2009
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanLEA | Standard deviationLEA | MeanLEA ( 2009) | |
| Eicosenoic acid (%) | 0.31 | 0.01 | |
| Eicosanoic acid (%) | 0.36 | 0.03 | 0.33 |
| Heptadecenoic acid (%) | 0.12 | 0.06 | 0.16 |
| Heptadecanoic acid (%) | 0.06 | 0.02 | 0.08 |
| Linoleic acid (%) | 7.62 | 1.07 | 7.69 |
| Linolenic acid (%) | 0.76 | 0.08 | 0.92 |
| Oleic acid (%) | 73.65 | 2.13 | 74.10 |
| Palmitic acid (%) | 14.01 | 1.13 | 14.06 |
| Palmitoleic acid (%) | 1.10 | 0.26 | 1.18 |
| Stearic acid (%) | 1.93 | 0.37 | 1.39 |
| 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). | 335 | 82 | |
| 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). | 401 | 148 | 480 |