SPEZZANESE – year 2010 – Region CALABRIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean SPEZZANESE	Standard deviation SPEZZANESE	Mean SPEZZANESE (CALABRIA 2010)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.45	0.03	0.42
Heptadecenoic acid (%)	0.38	0.01	0.36
Heptadecanoic acid (%)	0.19	0.01	0.18
Linoleic acid (%)	5.70	0.09	5.79
Linolenic acid (%)	0.54	0.01	0.53
Oleic acid (%)	74.88	0.67	74.21
Palmitic acid (%)	13.58	0.64	14.22
Palmitoleic acid (%)	1.20	0.18	1.38
Stearic acid (%)	2.70	0.12	2.59
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).	389	35	354

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