NERA DI GONNOS – year 2016 – Region SARDEGNA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NERA DI GONNOS.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NERA DI GONNOS	Standard deviation NERA DI GONNOS	Mean NERA DI GONNOS (SARDEGNA 2016)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.35	0.02	0.36
Heptadecenoic acid (%)	0.23	0.11	0.26
Heptadecanoic acid (%)	0.12	0.05	0.14
Linoleic acid (%)	12.72	2.20	13.53
Linolenic acid (%)	0.66	0.03	0.62
Oleic acid (%)	66.10	4.20	65.35
Palmitic acid (%)	15.84	1.79	15.67
Palmitoleic acid (%)	1.35	0.32	1.42
Stearic acid (%)	2.23	0.19	2.27
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).	367	47	329

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