RACIOPPA – year 2015

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RACIOPPA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean RACIOPPA	Standard deviation RACIOPPA	Mean RACIOPPA ( 2015)
Eicosenoic acid (%)	0.37	0.00
Eicosanoic acid (%)	0.38	0.04	0.35
Heptadecenoic acid (%)	0.11	0.05	0.08
Heptadecanoic acid (%)	0.05	0.01	0.04
Linoleic acid (%)	6.84	0.88	6.61
Linolenic acid (%)	0.64	0.03	0.68
Oleic acid (%)	77.07	0.86	77.65
Palmitic acid (%)	11.70	0.32	11.63
Palmitoleic acid (%)	0.78	0.21	0.50
Stearic acid (%)	1.95	0.13	1.97
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).	493	0
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).	652	194	846

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