ORBETANA – year 2006

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar ORBETANA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean ORBETANA	Standard deviation ORBETANA	Mean ORBETANA ( 2006)
Eicosenoic acid (%)	0.26	0.03
Eicosanoic acid (%)	0.31	0.03	0.37
Heptadecenoic acid (%)	0.23	0.08	0.16
Heptadecanoic acid (%)	0.10	0.03	0.08
Linoleic acid (%)	10.38	2.42	7.31
Linolenic acid (%)	0.80	0.11	0.69
Oleic acid (%)	69.89	3.56	76.97
Palmitic acid (%)	14.80	1.16	11.37
Palmitoleic acid (%)	1.38	0.35	0.87
Stearic acid (%)	1.79	0.20	1.82
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).	337	70
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).	383	165	526

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