SBRESA – year 2019 – 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 2019)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.31	0.03	0.28
Heptadecenoic acid (%)	0.10	0.01	0.10
Heptadecanoic acid (%)	0.04	0.01	0.05
Linoleic acid (%)	5.79	0.38	5.73
Linolenic acid (%)	0.68	0.11	0.65
Oleic acid (%)	77.34	1.06	76.86
Palmitic acid (%)	12.68	0.79	13.13
Palmitoleic acid (%)	0.91	0.14	0.98
Stearic acid (%)	1.77	0.16	1.86
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	680

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