TREP – year 2013

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean TREP	Standard deviation TREP	Mean TREP ( 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.34	0.05	0.33
Heptadecenoic acid (%)	0.09	0.00	0.09
Heptadecanoic acid (%)	0.03	0.01	0.02
Linoleic acid (%)	5.43	0.26	5.20
Linolenic acid (%)	0.67	0.04	0.70
Oleic acid (%)	78.80	0.69	77.88
Palmitic acid (%)	11.59	0.65	12.49
Palmitoleic acid (%)	0.90	0.31	1.34
Stearic acid (%)	1.70	0.12	1.71
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).	504	129	429

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