Variety

OLIVASTRO DRITTO

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

Data of variety OLIVASTRO DRITTO are related to years (in brackets the number of samples in each year): [2021 (1)] .

  • From region MOLISE (1 samples) in years: [2021 (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 (%)0.190.190.190.00
    Eicosanoic acid (%)0.230.230.230.00
    Heptadecenoic acid (%)0.080.080.080.00
    Heptadecanoic acid (%)0.050.050.050.00
    Linoleic acid (%)11.2211.2211.220.00
    Linolenic acid (%)0.800.800.800.00
    Oleic acid (%)66.2766.2766.270.00
    Palmitic acid (%)17.1017.1017.100.00
    Palmitoleic acid (%)1.931.931.930.00
    Stearic acid (%)1.991.991.990.00
    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).
    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).    		6636636630

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