SANTAGATESE – year 2016 – Region SICILIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean SANTAGATESE	Standard deviation SANTAGATESE	Mean SANTAGATESE (SICILIA 2016)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.41	0.02	0.43
Heptadecenoic acid (%)	0.20	0.03	0.23
Heptadecanoic acid (%)	0.12	0.01	0.13
Linoleic acid (%)	12.22	0.12	12.34
Linolenic acid (%)	0.66	0.01	0.67
Oleic acid (%)	68.49	0.42	68.07
Palmitic acid (%)	13.96	0.21	14.17
Palmitoleic acid (%)	0.88	0.07	0.95
Stearic acid (%)	2.61	0.04	2.57
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).	542	152	390

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