DOLCE AGOGIA – year 2025 – Region UMBRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar DOLCE AGOGIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanDOLCE AGOGIA | Standard deviationDOLCE AGOGIA | MeanDOLCE AGOGIA (UMBRIA 2025) | |
| Eicosenoic acid (%) | 0.32 | 0.03 | 0.34 |
| Eicosanoic acid (%) | 0.35 | 0.03 | 0.37 |
| Heptadecenoic acid (%) | 0.14 | 0.05 | 0.10 |
| Heptadecanoic acid (%) | 0.08 | 0.03 | 0.05 |
| Linoleic acid (%) | 7.14 | 0.55 | 6.72 |
| Linolenic acid (%) | 0.73 | 0.07 | 0.76 |
| Oleic acid (%) | 74.73 | 1.71 | 75.18 |
| Palmitic acid (%) | 13.50 | 1.21 | 13.42 |
| Palmitoleic acid (%) | 1.02 | 0.15 | 1.11 |
| Stearic acid (%) | 1.94 | 0.22 | 1.77 |
| 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). | 441 | 67 | 401 |
| 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). | 605 | 199 |