NERA DI VILLACIDRO – year 2016 – Region SARDEGNA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NERA DI VILLACIDRO	Standard deviation NERA DI VILLACIDRO	Mean NERA DI VILLACIDRO (SARDEGNA 2016)
Eicosenoic acid (%)	0.24	0.02
Eicosanoic acid (%)	0.34	0.07	0.28
Heptadecenoic acid (%)	0.09	0.03	0.09
Heptadecanoic acid (%)	0.05	0.02	0.06
Linoleic acid (%)	7.84	0.94	9.21
Linolenic acid (%)	0.68	0.14	0.54
Oleic acid (%)	73.97	1.73	71.51
Palmitic acid (%)	13.34	1.17	14.54
Palmitoleic acid (%)	1.12	0.19	1.49
Stearic acid (%)	2.24	0.38	1.94
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).	685	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).	456	119	383

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