RAIO – year 2023 – Region UMBRIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar RAIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanRAIO | Standard deviationRAIO | MeanRAIO (UMBRIA 2023) | |
| Eicosenoic acid (%) | 0.28 | 0.03 | 0.29 |
| Eicosanoic acid (%) | 0.35 | 0.04 | 0.35 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 7.16 | 0.89 | 7.00 |
| Linolenic acid (%) | 0.62 | 0.08 | 0.59 |
| Oleic acid (%) | 76.43 | 1.44 | 76.17 |
| Palmitic acid (%) | 11.97 | 0.73 | 12.06 |
| Palmitoleic acid (%) | 0.83 | 0.16 | 1.08 |
| Stearic acid (%) | 2.15 | 0.22 | 2.18 |
| 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). | 448 | 89 | 397 |
| 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). | 613 | 241 |