ITRANA – year 2016 – Region LAZIO

Sensory profile and fatty acids composition defined by 9 EVOO samples of cultivar ITRANA.

Sensory profile

Descriptive statistic of fatty acids composition (n=9)

	Mean ITRANA	Standard deviation ITRANA	Mean ITRANA (LAZIO 2016)
Eicosenoic acid (%)	0.27	0.04
Eicosanoic acid (%)	0.33	0.07	0.29
Heptadecenoic acid (%)	0.08	0.02	0.07
Heptadecanoic acid (%)	0.05	0.02	0.04
Linoleic acid (%)	6.56	1.08	6.93
Linolenic acid (%)	0.75	0.12	0.72
Oleic acid (%)	76.53	2.16	75.62
Palmitic acid (%)	12.56	1.15	12.99
Palmitoleic acid (%)	0.94	0.22	1.18
Stearic acid (%)	1.90	0.34	1.79
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).	376	90
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).	362	163	454

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