FAVAROL – year 2026 – Region VENETO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar FAVAROL.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanFAVAROL | Standard deviationFAVAROL | MeanFAVAROL (VENETO 2026) | |
| Eicosenoic acid (%) | 0.42 | 0.00 | 0.42 |
| Eicosanoic acid (%) | 0.49 | 0.00 | 0.49 |
| Heptadecenoic acid (%) | 0.09 | 0.00 | 0.09 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 5.12 | 0.00 | 5.12 |
| Linolenic acid (%) | 0.79 | 0.00 | 0.79 |
| Oleic acid (%) | 80.87 | 0.00 | 80.87 |
| Palmitic acid (%) | 9.02 | 0.00 | 9.02 |
| Palmitoleic acid (%) | 0.75 | 0.00 | 0.75 |
| Stearic acid (%) | 2.17 | 0.00 | 2.17 |
| 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). | 271 | 0 | 271 |
| 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). |