PREMPESA – year 2010
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PREMPESA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanPREMPESA | Standard deviationPREMPESA | MeanPREMPESA ( 2010) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.39 | 0.07 | 0.35 |
| Heptadecenoic acid (%) | 0.10 | 0.04 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
| Linoleic acid (%) | 7.53 | 1.70 | 7.28 |
| Linolenic acid (%) | 0.70 | 0.13 | 0.58 |
| Oleic acid (%) | 74.72 | 2.33 | 72.71 |
| Palmitic acid (%) | 13.38 | 1.44 | 15.54 |
| Palmitoleic acid (%) | 0.98 | 0.09 | 1.12 |
| Stearic acid (%) | 1.96 | 0.25 | 1.98 |
| 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). | |||
| 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). | 443 | 66 | 502 |