SANT\\\’AGOSTINO – year 2024

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Sensory profile and fatty acids composition defined by 0 EVOO samples of cultivar SANT\\\’AGOSTINO.

Sensory profile

Descriptive statistic of fatty acids composition (n=0)

	Mean SANT\\\’AGOSTINO	Standard deviation SANT\\\’AGOSTINO	Mean SANT\\\’AGOSTINO ( 2024)
Eicosenoic acid (%)
Eicosanoic acid (%)
Heptadecenoic acid (%)
Heptadecanoic acid (%)
Linoleic acid (%)
Linolenic acid (%)
Oleic acid (%)
Palmitic acid (%)
Palmitoleic acid (%)
Stearic acid (%)
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).

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