GIARRAFFA – year 2015 – Region SICILIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean GIARRAFFA	Standard deviation GIARRAFFA	Mean GIARRAFFA (SICILIA 2015)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.37	0.04	0.35
Heptadecenoic acid (%)	0.23	0.09	0.27
Heptadecanoic acid (%)	0.12	0.04	0.14
Linoleic acid (%)	9.97	0.75	8.85
Linolenic acid (%)	0.84	0.13	0.73
Oleic acid (%)	70.25	1.01	72.08
Palmitic acid (%)	14.57	0.87	13.55
Palmitoleic acid (%)	1.23	0.25	1.06
Stearic acid (%)	2.15	0.34	2.61
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).	332	125	276

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