SANT\’AGOSTINO – year 2026
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SANT\’AGOSTINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSANT\’AGOSTINO | Standard deviationSANT\’AGOSTINO | MeanSANT\’AGOSTINO ( 2026) | |
| Eicosenoic acid (%) | 0.34 | 0.05 | 0.28 |
| Eicosanoic acid (%) | 0.43 | 0.04 | 0.39 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.10 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.05 |
| Linoleic acid (%) | 8.12 | 0.52 | 7.86 |
| Linolenic acid (%) | 0.79 | 0.04 | 0.73 |
| Oleic acid (%) | 72.80 | 1.61 | 72.07 |
| Palmitic acid (%) | 13.93 | 1.15 | 14.92 |
| Palmitoleic acid (%) | 1.04 | 0.33 | 1.37 |
| Stearic acid (%) | 2.23 | 0.12 | 2.06 |
| 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). | 512 | 180 | 344 |
| 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). |