LEA – year 2008 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanLEA | Standard deviationLEA | MeanLEA (MARCHE 2008) | |
| Eicosenoic acid (%) | 0.31 | 0.01 | |
| Eicosanoic acid (%) | 0.36 | 0.03 | 0.36 |
| Heptadecenoic acid (%) | 0.13 | 0.06 | 0.20 |
| Heptadecanoic acid (%) | 0.06 | 0.02 | 0.09 |
| Linoleic acid (%) | 7.58 | 1.03 | 7.76 |
| Linolenic acid (%) | 0.75 | 0.08 | 0.68 |
| Oleic acid (%) | 73.50 | 2.07 | 75.17 |
| Palmitic acid (%) | 14.13 | 1.14 | 12.87 |
| Palmitoleic acid (%) | 1.14 | 0.28 | 1.00 |
| Stearic acid (%) | 1.94 | 0.36 | 1.55 |
| 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). | 355 | 84 | |
| 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). | 401 | 148 | 214 |