LANTESCA – year 2009

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LANTESCA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean LANTESCA	Standard deviation LANTESCA	Mean LANTESCA ( 2009)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.38	0.02	0.34
Heptadecenoic acid (%)	0.08	0.01	0.08
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	7.16	1.19	8.70
Linolenic acid (%)	0.67	0.14	0.86
Oleic acid (%)	74.60	1.95	73.33
Palmitic acid (%)	13.39	1.22	13.54
Palmitoleic acid (%)	1.24	0.12	1.31
Stearic acid (%)	2.19	0.65	1.70
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).	534	148	568

— Back to the variety LANTESCA —