PREMPESA – year 2010 – Region LIGURIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean PREMPESA	Standard deviation PREMPESA	Mean PREMPESA (LIGURIA 2010)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.39	0.07	0.35
Heptadecenoic acid (%)	0.10	0.04	0.09
Heptadecanoic acid (%)	0.05	0.03	0.05
Linoleic acid (%)	7.53	1.70	7.28
Linolenic acid (%)	0.70	0.13	0.58
Oleic acid (%)	74.72	2.33	72.71
Palmitic acid (%)	13.38	1.44	15.54
Palmitoleic acid (%)	0.98	0.09	1.12
Stearic acid (%)	1.96	0.25	1.98
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	502

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