LEA – year 2019
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar LEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanLEA | Standard deviationLEA | MeanLEA ( 2019) | |
| Eicosenoic acid (%) | 0.32 | 0.01 | |
| Eicosanoic acid (%) | 0.36 | 0.03 | 0.36 |
| Heptadecenoic acid (%) | 0.13 | 0.06 | 0.15 |
| Heptadecanoic acid (%) | 0.06 | 0.02 | 0.06 |
| Linoleic acid (%) | 7.62 | 1.18 | 7.05 |
| Linolenic acid (%) | 0.75 | 0.09 | 0.70 |
| Oleic acid (%) | 73.91 | 2.31 | 73.42 |
| Palmitic acid (%) | 13.79 | 1.19 | 14.37 |
| Palmitoleic acid (%) | 1.07 | 0.27 | 1.22 |
| Stearic acid (%) | 1.93 | 0.42 | 2.24 |
| 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). | 262 | 34 | |
| 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). | 401 | 148 | 505 |