SALVIANA – year 2011 – Region LAZIO
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar SALVIANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanSALVIANA | Standard deviationSALVIANA | MeanSALVIANA (LAZIO 2011) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.36 | 0.08 | 0.28 |
| Heptadecenoic acid (%) | 0.06 | 0.01 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 9.44 | 1.14 | 8.01 |
| Linolenic acid (%) | 0.58 | 0.10 | 0.68 |
| Oleic acid (%) | 71.48 | 1.97 | 71.30 |
| Palmitic acid (%) | 14.72 | 1.38 | 16.12 |
| Palmitoleic acid (%) | 1.00 | 0.24 | 1.09 |
| Stearic acid (%) | 2.02 | 0.40 | 2.27 |
| 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 | 493 |