SAVORGNANA – year 2013 – Region FRIULI

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean SAVORGNANA	Standard deviation SAVORGNANA	Mean SAVORGNANA (FRIULI 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.33	0.02	0.31
Heptadecenoic acid (%)	0.09	0.01	0.10
Heptadecanoic acid (%)	0.05	0.01	0.06
Linoleic acid (%)	6.33	0.73	6.41
Linolenic acid (%)	0.73	0.03	0.73
Oleic acid (%)	74.82	1.91	73.63
Palmitic acid (%)	13.95	1.17	14.65
Palmitoleic acid (%)	1.73	0.43	2.31
Stearic acid (%)	1.62	0.12	1.54
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).	479	176	234

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