FAVOLOSA – year 2017 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar FAVOLOSA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanFAVOLOSA | Standard deviationFAVOLOSA | MeanFAVOLOSA (PUGLIA 2017) | |
| Eicosenoic acid (%) | 0.30 | 0.06 | 0.38 |
| Eicosanoic acid (%) | 0.37 | 0.07 | 0.34 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.10 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
| Linoleic acid (%) | 9.01 | 1.70 | 8.43 |
| Linolenic acid (%) | 0.78 | 0.11 | 1.00 |
| Oleic acid (%) | 71.97 | 2.51 | 71.97 |
| Palmitic acid (%) | 14.29 | 1.18 | 14.71 |
| Palmitoleic acid (%) | 1.08 | 0.22 | 1.21 |
| Stearic acid (%) | 1.96 | 0.30 | 1.65 |
| 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). | 450 | 97 | |
| 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). | 552 | 297 | 444 |