SARGANO DI FERMO – year 2007 – Region MARCHE

Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar SARGANO DI FERMO.

Sensory profile

Descriptive statistic of fatty acids composition (n=4)

	Mean SARGANO DI FERMO	Standard deviation SARGANO DI FERMO	Mean SARGANO DI FERMO (MARCHE 2007)
Eicosenoic acid (%)	0.27	0.00
Eicosanoic acid (%)	0.35	0.05	0.38
Heptadecenoic acid (%)	0.10	0.02	0.10
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	9.24	2.00	7.68
Linolenic acid (%)	0.72	0.13	0.69
Oleic acid (%)	72.07	3.19	74.80
Palmitic acid (%)	14.05	1.17	12.89
Palmitoleic acid (%)	1.27	0.37	1.26
Stearic acid (%)	1.79	0.23	1.84
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).	475	0
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).	414	167	382

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