ITRANA – year 2009 – Region LAZIO
Sensory profile and fatty acids composition defined by 13 EVOO samples of cultivar ITRANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=13)
| MeanITRANA | Standard deviationITRANA | MeanITRANA (LAZIO 2009) | |
| Eicosenoic acid (%) | 0.27 | 0.04 | |
| Eicosanoic acid (%) | 0.33 | 0.07 | 0.30 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 6.57 | 1.06 | 6.23 |
| Linolenic acid (%) | 0.75 | 0.12 | 0.94 |
| Oleic acid (%) | 76.47 | 2.15 | 77.62 |
| Palmitic acid (%) | 12.58 | 1.16 | 12.43 |
| Palmitoleic acid (%) | 0.95 | 0.22 | 0.81 |
| Stearic acid (%) | 1.91 | 0.34 | 1.50 |
| 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). | 381 | 86 | |
| 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). | 362 | 163 | 303 |