LANTESCA – Region LIGURIA

Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar LANTESCA.

Sensory profile

Descriptive statistic of fatty acids composition (n=6)

	Mean LANTESCA	Standard deviation LANTESCA	Mean LANTESCA (LIGURIA )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.38	0.02	0.38
Heptadecenoic acid (%)	0.08	0.01	0.08
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	7.16	1.19	7.16
Linolenic acid (%)	0.67	0.14	0.67
Oleic acid (%)	74.60	1.95	74.60
Palmitic acid (%)	13.39	1.22	13.39
Palmitoleic acid (%)	1.24	0.12	1.24
Stearic acid (%)	2.19	0.65	2.19
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	534

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