MINUTELLA – Region LAZIO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean MINUTELLA	Standard deviation MINUTELLA	Mean MINUTELLA (LAZIO )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.34	0.03	0.34
Heptadecenoic acid (%)	0.08	0.01	0.08
Heptadecanoic acid (%)	0.04	0.00	0.04
Linoleic acid (%)	6.55	0.12	6.55
Linolenic acid (%)	0.78	0.03	0.78
Oleic acid (%)	77.38	1.02	77.38
Palmitic acid (%)	11.96	0.64	11.96
Palmitoleic acid (%)	0.64	0.14	0.64
Stearic acid (%)	1.95	0.12	1.95
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).	356	76	356

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