MARINA – Region LAZIO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean MARINA	Standard deviation MARINA	Mean MARINA (LAZIO )
Eicosenoic acid (%)	0.27	0.03	0.27
Eicosanoic acid (%)	0.35	0.00	0.35
Heptadecenoic acid (%)	0.21	0.05	0.21
Heptadecanoic acid (%)	0.11	0.04	0.11
Linoleic acid (%)	8.64	0.93	8.64
Linolenic acid (%)	0.69	0.02	0.69
Oleic acid (%)	73.34	1.72	73.34
Palmitic acid (%)	13.53	0.75	13.53
Palmitoleic acid (%)	0.79	0.16	0.79
Stearic acid (%)	1.92	0.07	1.92
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).	656	260	656

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