NOSTRANA DI BRISIGHELLA – year 2009 – Region EMILIA-ROMAGNA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar NOSTRANA DI BRISIGHELLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean NOSTRANA DI BRISIGHELLA	Standard deviation NOSTRANA DI BRISIGHELLA	Mean NOSTRANA DI BRISIGHELLA (EMILIA-ROMAGNA 2009)
Eicosenoic acid (%)	0.28	0.06
Eicosanoic acid (%)	0.37	0.04	0.34
Heptadecenoic acid (%)	0.09	0.01	0.07
Heptadecanoic acid (%)	0.05	0.02	0.04
Linoleic acid (%)	5.79	0.72	7.05
Linolenic acid (%)	0.72	0.14	0.92
Oleic acid (%)	76.32	1.34	76.31
Palmitic acid (%)	13.14	1.09	12.58
Palmitoleic acid (%)	1.19	0.32	0.91
Stearic acid (%)	1.98	0.31	1.69
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).	392	34
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).	573	145	499

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