MINUTELLA – year 2013 – Region LAZIO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean MINUTELLA	Standard deviation MINUTELLA	Mean MINUTELLA (LAZIO 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.34	0.03	0.31
Heptadecenoic acid (%)	0.08	0.01	0.09
Heptadecanoic acid (%)	0.04	0.00	0.04
Linoleic acid (%)	6.55	0.12	6.43
Linolenic acid (%)	0.78	0.03	0.81
Oleic acid (%)	77.38	1.02	78.40
Palmitic acid (%)	11.96	0.64	11.31
Palmitoleic acid (%)	0.64	0.14	0.50
Stearic acid (%)	1.95	0.12	1.83
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	280

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