GIARRAFFA – year 2013 – Region SICILIA

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar GIARRAFFA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean GIARRAFFA	Standard deviation GIARRAFFA	Mean GIARRAFFA (SICILIA 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.37	0.04	0.42
Heptadecenoic acid (%)	0.23	0.09	0.23
Heptadecanoic acid (%)	0.12	0.04	0.12
Linoleic acid (%)	9.97	0.75	10.31
Linolenic acid (%)	0.84	0.13	0.87
Oleic acid (%)	70.25	1.01	70.17
Palmitic acid (%)	14.57	0.87	14.12
Palmitoleic acid (%)	1.23	0.25	1.01
Stearic acid (%)	2.15	0.34	2.47
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).	332	125	328

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