Variety

ORTOLANA

Sensory profile and fatty acid composition defined by 3 EVOO samples of ORTOLANA in 3 years and come from 1 region.

Data of variety ORTOLANA are related to years (in brackets the number of samples in each year): [2022 (1)] [2024 (1)] [2025 (1)] .

  • From region CAMPANIA (3 samples) in years: [2022 (1 samples)] [2024 (1 samples)] [2025 (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=3)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.290.260.300.02
    Eicosanoic acid (%)0.430.410.440.01
    Heptadecenoic acid (%)0.150.120.160.02
    Heptadecanoic acid (%)0.100.090.130.02
    Linoleic acid (%)10.178.6612.121.45
    Linolenic acid (%)0.910.841.020.08
    Oleic acid (%)71.7568.0075.343.00
    Palmitic acid (%)12.1210.6414.091.45
    Palmitoleic acid (%)1.180.661.870.51
    Stearic acid (%)2.722.662.840.08
    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).    		35826641565
    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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