FS17 – year 2010 – Region LOMBARDIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar FS17.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean FS17	Standard deviation FS17	Mean FS17 (LOMBARDIA 2010)
Eicosenoic acid (%)	0.30	0.06	0.38
Eicosanoic acid (%)	0.36	0.07	0.36
Heptadecenoic acid (%)	0.09	0.02	0.10
Heptadecanoic acid (%)	0.05	0.01	0.04
Linoleic acid (%)	8.70	1.81	6.86
Linolenic acid (%)	0.77	0.10	0.66
Oleic acid (%)	72.30	2.41	75.34
Palmitic acid (%)	14.40	0.96	13.39
Palmitoleic acid (%)	1.08	0.21	0.92
Stearic acid (%)	1.88	0.24	1.95
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).	314	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).	552	297	247

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