VERDELLO – year 2014

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean VERDELLO	Standard deviation VERDELLO	Mean VERDELLO ( 2014)
Eicosenoic acid (%)	0.28	0.00
Eicosanoic acid (%)	0.34	0.04	0.31
Heptadecenoic acid (%)	0.14	0.04	0.08
Heptadecanoic acid (%)	0.08	0.03	0.04
Linoleic acid (%)	10.42	1.26	9.39
Linolenic acid (%)	0.71	0.08	0.77
Oleic acid (%)	70.34	1.91	73.60
Palmitic acid (%)	14.57	0.66	13.56
Palmitoleic acid (%)	1.09	0.15	0.90
Stearic acid (%)	1.91	0.51	0.84
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).	399	179	320

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