OLIVA ROSSA – year 2015 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVA ROSSA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOLIVA ROSSA | Standard deviationOLIVA ROSSA | MeanOLIVA ROSSA (PUGLIA 2015) | |
| Eicosenoic acid (%) | 0.28 | 0.02 | |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.28 |
| Heptadecenoic acid (%) | 0.07 | 0.02 | 0.05 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 8.29 | 0.69 | 9.06 |
| Linolenic acid (%) | 0.80 | 0.09 | 0.94 |
| Oleic acid (%) | 74.03 | 1.21 | 74.98 |
| Palmitic acid (%) | 13.06 | 1.15 | 11.81 |
| Palmitoleic acid (%) | 0.90 | 0.32 | 0.76 |
| Stearic acid (%) | 1.98 | 0.22 | 1.68 |
| 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). | 464 | 145 | |
| 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). | 830 | 370 | 686 |