SBRESA – year 2016 – Region LOMBARDIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean SBRESA	Standard deviation SBRESA	Mean SBRESA (LOMBARDIA 2016)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.31	0.03	0.32
Heptadecenoic acid (%)	0.10	0.01	0.09
Heptadecanoic acid (%)	0.04	0.01	0.04
Linoleic acid (%)	5.79	0.38	6.04
Linolenic acid (%)	0.68	0.11	0.64
Oleic acid (%)	77.34	1.06	75.83
Palmitic acid (%)	12.68	0.79	13.77
Palmitoleic acid (%)	0.91	0.14	0.89
Stearic acid (%)	1.77	0.16	1.83
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).	424	154	465

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