SANTAGATESE – Region SICILIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean SANTAGATESE	Standard deviation SANTAGATESE	Mean SANTAGATESE (SICILIA )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.41	0.02	0.41
Heptadecenoic acid (%)	0.20	0.03	0.20
Heptadecanoic acid (%)	0.12	0.01	0.12
Linoleic acid (%)	12.22	0.12	12.22
Linolenic acid (%)	0.66	0.01	0.66
Oleic acid (%)	68.49	0.42	68.49
Palmitic acid (%)	13.96	0.21	13.96
Palmitoleic acid (%)	0.88	0.07	0.88
Stearic acid (%)	2.61	0.04	2.61
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).	542	152	542

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