SAN FELICE – year 2011 – 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)
| MeanSAN FELICE | Standard deviationSAN FELICE | MeanSAN FELICE (UMBRIA 2011) | |
| Eicosenoic acid (%) | 0.23 | 0.01 | |
| Eicosanoic acid (%) | 0.43 | 0.06 | 0.29 |
| Heptadecenoic acid (%) | 0.08 | 0.03 | 0.16 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.08 |
| Linoleic acid (%) | 7.78 | 0.85 | 7.44 |
| Linolenic acid (%) | 0.64 | 0.08 | 0.76 |
| Oleic acid (%) | 74.05 | 2.11 | 73.78 |
| Palmitic acid (%) | 13.21 | 1.09 | 13.72 |
| Palmitoleic acid (%) | 0.82 | 0.10 | 0.78 |
| Stearic acid (%) | 2.60 | 0.54 | 2.53 |
| 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 | 731 |