INTOSSO – year 2006
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar INTOSSO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanINTOSSO | Standard deviationINTOSSO | MeanINTOSSO ( 2006) | |
| Eicosenoic acid (%) | 0.31 | 0.04 | |
| Eicosanoic acid (%) | 0.42 | 0.08 | 0.40 |
| Heptadecenoic acid (%) | 0.16 | 0.07 | 0.14 |
| Heptadecanoic acid (%) | 0.10 | 0.04 | 0.12 |
| Linoleic acid (%) | 8.20 | 1.20 | 7.54 |
| Linolenic acid (%) | 0.77 | 0.12 | 0.74 |
| Oleic acid (%) | 73.46 | 2.36 | 76.21 |
| Palmitic acid (%) | 13.07 | 1.63 | 11.49 |
| Palmitoleic acid (%) | 0.84 | 0.19 | 0.68 |
| Stearic acid (%) | 2.53 | 0.40 | 2.34 |
| 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). | 431 | 90 | |
| 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). | 575 | 180 | 543 |