OGLIASTRINA – year 2013 – Region SARDEGNA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean OGLIASTRINA	Standard deviation OGLIASTRINA	Mean OGLIASTRINA (SARDEGNA 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.38	0.00	0.38
Heptadecenoic acid (%)	0.35	0.21	0.35
Heptadecanoic acid (%)	0.09	0.01	0.09
Linoleic acid (%)	8.08	0.38	8.08
Linolenic acid (%)	0.77	0.04	0.77
Oleic acid (%)	73.97	0.62	73.97
Palmitic acid (%)	13.14	0.18	13.14
Palmitoleic acid (%)	0.83	0.02	0.83
Stearic acid (%)	2.36	0.02	2.36
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).	380	27	380

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