RAGGIA – year 2015

Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar RAGGIA.

Sensory profile

Descriptive statistic of fatty acids composition (n=6)

	Mean RAGGIA	Standard deviation RAGGIA	Mean RAGGIA ( 2015)
Eicosenoic acid (%)	0.29	0.05
Eicosanoic acid (%)	0.36	0.05	0.32
Heptadecenoic acid (%)	0.09	0.04	0.08
Heptadecanoic acid (%)	0.05	0.03	0.04
Linoleic acid (%)	7.46	1.33	6.71
Linolenic acid (%)	0.71	0.12	0.73
Oleic acid (%)	74.37	2.70	76.30
Palmitic acid (%)	13.50	1.51	12.59
Palmitoleic acid (%)	1.02	0.35	0.88
Stearic acid (%)	2.06	0.35	1.93
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).	489	113
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).	581	276	607

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