SEMIDANA – year 2009 – Region SARDEGNA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SEMIDANA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean SEMIDANA	Standard deviation SEMIDANA	Mean SEMIDANA (SARDEGNA 2009)
Eicosenoic acid (%)	0.25	0.03
Eicosanoic acid (%)	0.43	0.06	0.36
Heptadecenoic acid (%)	0.27	0.08	0.29
Heptadecanoic acid (%)	0.16	0.05	0.16
Linoleic acid (%)	10.70	1.45	12.48
Linolenic acid (%)	0.79	0.10	1.02
Oleic acid (%)	68.76	2.34	66.40
Palmitic acid (%)	14.98	0.98	16.17
Palmitoleic acid (%)	1.10	0.18	1.10
Stearic acid (%)	2.40	0.50	1.92
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).	378	74
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).	494	196	320

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