SALVIANA – year 2009 – Region LAZIO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean SALVIANA	Standard deviation SALVIANA	Mean SALVIANA (LAZIO 2009)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.36	0.08	0.31
Heptadecenoic acid (%)	0.06	0.01	0.05
Heptadecanoic acid (%)	0.04	0.01	0.02
Linoleic acid (%)	9.44	1.14	8.94
Linolenic acid (%)	0.58	0.10	0.76
Oleic acid (%)	71.48	1.97	72.62
Palmitic acid (%)	14.72	1.38	14.51
Palmitoleic acid (%)	1.00	0.24	0.98
Stearic acid (%)	2.02	0.40	1.73
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).	522	140	436

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