LAVAGNINA – year 2006 – Region LIGURIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean LAVAGNINA	Standard deviation LAVAGNINA	Mean LAVAGNINA (LIGURIA 2006)
Eicosenoic acid (%)	0.27	0.00
Eicosanoic acid (%)	0.34	0.02	0.37
Heptadecenoic acid (%)	0.09	0.01	0.10
Heptadecanoic acid (%)	0.05	0.01	0.05
Linoleic acid (%)	8.14	0.48	8.25
Linolenic acid (%)	0.65	0.04	0.68
Oleic acid (%)	75.06	1.06	75.91
Palmitic acid (%)	12.57	1.24	11.68
Palmitoleic acid (%)	0.82	0.14	0.66
Stearic acid (%)	1.88	0.12	1.84
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).	404	49	372

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