PREMPESA – Region LIGURIA

Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar PREMPESA.

Sensory profile

Descriptive statistic of fatty acids composition (n=5)

	Mean PREMPESA	Standard deviation PREMPESA	Mean PREMPESA (LIGURIA )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.39	0.07	0.39
Heptadecenoic acid (%)	0.10	0.04	0.10
Heptadecanoic acid (%)	0.05	0.03	0.05
Linoleic acid (%)	7.53	1.70	7.53
Linolenic acid (%)	0.70	0.13	0.70
Oleic acid (%)	74.72	2.33	74.72
Palmitic acid (%)	13.38	1.44	13.38
Palmitoleic acid (%)	0.98	0.09	0.98
Stearic acid (%)	1.96	0.25	1.96
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).	443	66	443

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