SAN BENEDETTO – year 2016
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SAN BENEDETTO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSAN BENEDETTO | Standard deviationSAN BENEDETTO | MeanSAN BENEDETTO ( 2016) | |
| Eicosenoic acid (%) | 0.29 | 0.00 | |
| Eicosanoic acid (%) | 0.42 | 0.02 | 0.40 |
| Heptadecenoic acid (%) | 0.18 | 0.00 | 0.18 |
| Heptadecanoic acid (%) | 0.11 | 0.00 | 0.11 |
| Linoleic acid (%) | 8.80 | 0.40 | 9.20 |
| Linolenic acid (%) | 0.74 | 0.04 | 0.78 |
| Oleic acid (%) | 69.82 | 0.88 | 68.94 |
| Palmitic acid (%) | 15.63 | 0.62 | 16.25 |
| Palmitoleic acid (%) | 1.32 | 0.04 | 1.28 |
| Stearic acid (%) | 2.49 | 0.10 | 2.39 |
| 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). | 442 | 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). | 871 | 0 | 871 |