VERDELLO – year 2016 – Region SICILIA

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar VERDELLO.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean VERDELLO	Standard deviation VERDELLO	Mean VERDELLO (SICILIA 2016)
Eicosenoic acid (%)	0.33	0.05
Eicosanoic acid (%)	0.36	0.06	0.39
Heptadecenoic acid (%)	0.14	0.04	0.17
Heptadecanoic acid (%)	0.08	0.03	0.09
Linoleic acid (%)	10.53	1.24	10.11
Linolenic acid (%)	0.71	0.08	0.77
Oleic acid (%)	70.36	1.81	69.70
Palmitic acid (%)	14.39	0.83	14.93
Palmitoleic acid (%)	1.07	0.15	1.16
Stearic acid (%)	1.95	0.49	2.25
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).	319	0
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).	399	179	374

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