FS17 – year 2018
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar FS17.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanFS17 | Standard deviationFS17 | MeanFS17 ( 2018) | |
| Eicosenoic acid (%) | 0.30 | 0.06 | 0.24 |
| Eicosanoic acid (%) | 0.36 | 0.07 | 0.28 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.11 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.06 |
| Linoleic acid (%) | 8.70 | 1.81 | 7.41 |
| Linolenic acid (%) | 0.77 | 0.10 | 0.72 |
| Oleic acid (%) | 72.30 | 2.41 | 72.83 |
| Palmitic acid (%) | 14.40 | 0.96 | 15.07 |
| Palmitoleic acid (%) | 1.08 | 0.21 | 1.12 |
| Stearic acid (%) | 1.88 | 0.24 | 2.04 |
| 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). | 314 | 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). | 552 | 297 | 804 |