FORT – Region VENETO

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar FORT.

Sensory profile

Descriptive statistic of fatty acids composition (n=3)

	Mean FORT	Standard deviation FORT	Mean FORT (VENETO )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.06	0.33
Heptadecenoic acid (%)	0.08	0.02	0.08
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	5.67	0.80	5.67
Linolenic acid (%)	0.64	0.03	0.64
Oleic acid (%)	78.80	2.62	78.80
Palmitic acid (%)	11.45	1.72	11.45
Palmitoleic acid (%)	0.80	0.35	0.80
Stearic acid (%)	1.74	0.22	1.74
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).	691	237	691

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