GENTILE DI LARINO – year 2007

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar GENTILE DI LARINO.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean GENTILE DI LARINO	Standard deviation GENTILE DI LARINO	Mean GENTILE DI LARINO ( 2007)
Eicosenoic acid (%)	0.28	0.09
Eicosanoic acid (%)	0.42	0.09	0.29
Heptadecenoic acid (%)	0.07	0.01	0.10
Heptadecanoic acid (%)	0.05	0.01	0.06
Linoleic acid (%)	8.50	1.32	6.97
Linolenic acid (%)	0.64	0.07	0.68
Oleic acid (%)	72.51	2.77	75.56
Palmitic acid (%)	13.84	1.51	13.22
Palmitoleic acid (%)	0.96	0.20	0.85
Stearic acid (%)	2.69	0.39	2.11
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).	501	101
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).	573	130	511

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