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 (%)	0.29	0.03
Eicosanoic acid (%)	0.37	0.07	0.38
Heptadecenoic acid (%)	0.09	0.02	0.10
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	9.28	1.88	7.68
Linolenic acid (%)	0.71	0.13	0.69
Oleic acid (%)	71.96	3.03	74.80
Palmitic acid (%)	14.03	1.17	12.89
Palmitoleic acid (%)	1.26	0.35	1.26
Stearic acid (%)	1.86	0.30	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).	483	24
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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