RAJA

Sensory profile and fatty acid composition defined by 4 EVOO samples of RAJA in 3 years and come from 1 region.

Data of variety RAJA are related to years (in brackets the number of samples in each year): [2008 (1)] [2010 (2)] [2013 (1)] .

From region LAZIO (4 samples) in years: [2008 (1 samples)] [2010 (2 samples)] [2013 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.

Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [RAGGIOLA] [RAGGIOLO] [RAJA] [RAZZO] [SALVIANA] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

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

Fatty acids composition

Statistical moments of fatty acids composition (n=4)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.36	0.30	0.40	0.04
Heptadecenoic acid (%)	0.08	0.07	0.09	0.01
Heptadecanoic acid (%)	0.04	0.03	0.04	0.00
Linoleic acid (%)	7.90	6.51	9.65	1.15
Linolenic acid (%)	0.61	0.53	0.72	0.07
Oleic acid (%)	74.70	74.01	75.74	0.69
Palmitic acid (%)	13.24	12.58	13.62	0.40
Palmitoleic acid (%)	0.93	0.69	1.16	0.19
Stearic acid (%)	1.85	1.26	2.15	0.35
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).	401	283	589	115

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