SAN FELICE – year 2019 – 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 2019)
Eicosenoic acid (%)	0.23	0.01
Eicosanoic acid (%)	0.43	0.06	0.51
Heptadecenoic acid (%)	0.08	0.03	0.07
Heptadecanoic acid (%)	0.05	0.01	0.06
Linoleic acid (%)	7.78	0.85	7.80
Linolenic acid (%)	0.64	0.08	0.59
Oleic acid (%)	74.05	2.11	72.71
Palmitic acid (%)	13.21	1.09	14.05
Palmitoleic acid (%)	0.82	0.10	0.96
Stearic acid (%)	2.60	0.54	2.84
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	854

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