TORTIGLIONE – year 2013
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar TORTIGLIONE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanTORTIGLIONE | Standard deviationTORTIGLIONE | MeanTORTIGLIONE ( 2013) | |
| Eicosenoic acid (%) | 0.26 | 0.00 | |
| Eicosanoic acid (%) | 0.34 | 0.08 | 0.27 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.06 |
| Heptadecanoic acid (%) | 0.14 | 0.22 | 0.04 |
| Linoleic acid (%) | 7.09 | 0.56 | 7.00 |
| Linolenic acid (%) | 0.71 | 0.05 | 0.78 |
| Oleic acid (%) | 73.85 | 2.01 | 73.71 |
| Palmitic acid (%) | 14.47 | 1.80 | 15.50 |
| Palmitoleic acid (%) | 1.02 | 0.22 | 0.79 |
| Stearic acid (%) | 2.08 | 0.28 | 1.66 |
| 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). | 675 | 111 | 705 |