GENTILE DELL AQUILA – year 2013 – Region ABRUZZO

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GENTILE DELL AQUILA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean GENTILE DELL AQUILA	Standard deviation GENTILE DELL AQUILA	Mean GENTILE DELL AQUILA (ABRUZZO 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.35	0.02	0.35
Heptadecenoic acid (%)	0.15	0.06	0.15
Heptadecanoic acid (%)	0.09	0.04	0.09
Linoleic acid (%)	7.19	0.73	7.68
Linolenic acid (%)	0.58	0.08	0.49
Oleic acid (%)	76.68	2.36	76.75
Palmitic acid (%)	11.50	1.71	10.96
Palmitoleic acid (%)	0.83	0.26	0.82
Stearic acid (%)	2.24	0.16	2.44
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).	354	47	386

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