DRITTA – year 2011
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar DRITTA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanDRITTA | Standard deviationDRITTA | MeanDRITTA ( 2011) | |
| Eicosenoic acid (%) | 0.24 | 0.06 | |
| Eicosanoic acid (%) | 0.43 | 0.07 | 0.44 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.07 |
| Heptadecanoic acid (%) | 0.06 | 0.08 | 0.05 |
| Linoleic acid (%) | 8.31 | 1.37 | 6.17 |
| Linolenic acid (%) | 0.67 | 0.08 | 0.74 |
| Oleic acid (%) | 72.63 | 2.67 | 75.40 |
| Palmitic acid (%) | 13.85 | 1.39 | 13.03 |
| Palmitoleic acid (%) | 0.97 | 0.20 | 0.86 |
| Stearic acid (%) | 2.66 | 0.46 | 3.09 |
| 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). | 506 | 73 | |
| 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). | 598 | 200 | 468 |