SALVIANA – year 2010 – Region LAZIO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean SALVIANA	Standard deviation SALVIANA	Mean SALVIANA (LAZIO 2010)
Eicosenoic acid (%)	0.28	0.00
Eicosanoic acid (%)	0.37	0.08	0.39
Heptadecenoic acid (%)	0.07	0.01	0.08
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	9.41	1.09	10.67
Linolenic acid (%)	0.60	0.10	0.46
Oleic acid (%)	71.43	1.88	68.35
Palmitic acid (%)	14.75	1.32	15.84
Palmitoleic acid (%)	1.02	0.23	1.38
Stearic acid (%)	2.02	0.38	2.47
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).	410	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).	522	140	410

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