MINIOL – year 2016 – Region LOMBARDIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MINIOL	Standard deviation MINIOL	Mean MINIOL (LOMBARDIA 2016)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.32	0.01	0.34
Heptadecenoic acid (%)	0.09	0.00	0.09
Heptadecanoic acid (%)	0.04	0.00	0.05
Linoleic acid (%)	6.68	0.35	6.75
Linolenic acid (%)	0.70	0.05	0.69
Oleic acid (%)	74.79	1.92	72.59
Palmitic acid (%)	14.12	1.54	16.07
Palmitoleic acid (%)	0.99	0.10	0.99
Stearic acid (%)	1.85	0.10	1.99
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).	765	314	903

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