OGLIAROLA BARESE – year 2014

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OGLIAROLA BARESE.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean OGLIAROLA BARESE	Standard deviation OGLIAROLA BARESE	Mean OGLIAROLA BARESE ( 2014)
Eicosenoic acid (%)	0.31	0.04
Eicosanoic acid (%)	0.38	0.04	0.38
Heptadecenoic acid (%)	0.10	0.05	0.07
Heptadecanoic acid (%)	0.05	0.03	0.04
Linoleic acid (%)	8.01	0.95	9.25
Linolenic acid (%)	0.71	0.07	0.72
Oleic acid (%)	73.27	2.02	72.50
Palmitic acid (%)	13.79	1.05	13.48
Palmitoleic acid (%)	1.05	0.23	0.90
Stearic acid (%)	2.15	0.17	2.19
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).	445	84
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).	637	211	422

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