NERA DI GONNOS – year 2015 – Region SARDEGNA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NERA DI GONNOS.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NERA DI GONNOS	Standard deviation NERA DI GONNOS	Mean NERA DI GONNOS (SARDEGNA 2015)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.35	0.02	0.33
Heptadecenoic acid (%)	0.23	0.11	0.35
Heptadecanoic acid (%)	0.12	0.05	0.17
Linoleic acid (%)	12.72	2.20	14.92
Linolenic acid (%)	0.66	0.03	0.70
Oleic acid (%)	66.10	4.20	61.38
Palmitic acid (%)	15.84	1.79	18.11
Palmitoleic acid (%)	1.35	0.32	1.70
Stearic acid (%)	2.23	0.19	1.99
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).	367	47	433

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