Variety

RITORNELLA

Sensory profile and fatty acid composition defined by 1 EVOO samples of RITORNELLA in 1 years and come from 1 region.

Data of variety RITORNELLA are related to years (in brackets the number of samples in each year): [2023 (1)] .

  • From region LAZIO (1 samples) in years: [2023 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils not yet characterized.

    Sensory profile and confidence limit of the mean (95%)

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=1)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.240.240.240.00
    Eicosanoic acid (%)0.330.330.330.00
    Heptadecenoic acid (%)0.060.060.060.00
    Heptadecanoic acid (%)0.050.050.050.00
    Linoleic acid (%)7.717.717.710.00
    Linolenic acid (%)0.710.710.710.00
    Oleic acid (%)71.5671.5671.560.00
    Palmitic acid (%)15.7715.7715.770.00
    Palmitoleic acid (%)1.431.431.430.00
    Stearic acid (%)2.002.002.000.00
    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).
    4334334330
    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).

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