SBRESA – year 2019
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SBRESA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSBRESA | Standard deviationSBRESA | MeanSBRESA ( 2019) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.31 | 0.03 | 0.28 |
| Heptadecenoic acid (%) | 0.10 | 0.01 | 0.10 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.05 |
| Linoleic acid (%) | 5.79 | 0.38 | 5.73 |
| Linolenic acid (%) | 0.68 | 0.11 | 0.65 |
| Oleic acid (%) | 77.34 | 1.06 | 76.86 |
| Palmitic acid (%) | 12.68 | 0.79 | 13.13 |
| Palmitoleic acid (%) | 0.91 | 0.14 | 0.98 |
| Stearic acid (%) | 1.77 | 0.16 | 1.86 |
| 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). | 424 | 154 | 680 |