ORTICE – year 2022
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar ORTICE.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanORTICE | Standard deviationORTICE | MeanORTICE ( 2022) | |
| Eicosenoic acid (%) | 0.24 | 0.03 | 0.23 |
| Eicosanoic acid (%) | 0.44 | 0.06 | 0.44 |
| Heptadecenoic acid (%) | 0.08 | 0.04 | 0.11 |
| Heptadecanoic acid (%) | 0.06 | 0.02 | 0.07 |
| Linoleic acid (%) | 9.71 | 1.83 | 9.56 |
| Linolenic acid (%) | 0.78 | 0.11 | 0.70 |
| Oleic acid (%) | 71.45 | 2.90 | 71.30 |
| Palmitic acid (%) | 13.47 | 1.21 | 13.51 |
| Palmitoleic acid (%) | 0.86 | 0.33 | 0.88 |
| Stearic acid (%) | 2.79 | 0.48 | 3.02 |
| 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). | 436 | 75 | 466 |
| 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). | 593 | 192 |