TREP – Region VENETO

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar TREP.

Sensory profile

Descriptive statistic of fatty acids composition (n=3)

	Mean TREP	Standard deviation TREP	Mean TREP (VENETO )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.34	0.05	0.34
Heptadecenoic acid (%)	0.09	0.00	0.09
Heptadecanoic acid (%)	0.03	0.01	0.03
Linoleic acid (%)	5.43	0.26	5.43
Linolenic acid (%)	0.67	0.04	0.67
Oleic acid (%)	78.80	0.69	78.80
Palmitic acid (%)	11.59	0.65	11.59
Palmitoleic acid (%)	0.90	0.31	0.90
Stearic acid (%)	1.70	0.12	1.70
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).	504	129	504

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