SAN FELICE – year 2006 – Region UMBRIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean SAN FELICE	Standard deviation SAN FELICE	Mean SAN FELICE (UMBRIA 2006)
Eicosenoic acid (%)	0.23	0.01
Eicosanoic acid (%)	0.43	0.06	0.37
Heptadecenoic acid (%)	0.08	0.03	0.08
Heptadecanoic acid (%)	0.05	0.01	0.06
Linoleic acid (%)	7.78	0.85	7.27
Linolenic acid (%)	0.64	0.08	0.58
Oleic acid (%)	74.05	2.11	76.44
Palmitic acid (%)	13.21	1.09	11.88
Palmitoleic acid (%)	0.82	0.10	0.74
Stearic acid (%)	2.60	0.54	2.28
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).	441	0
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).	709	216	952

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