FRANTOIO – year 2026 – Region LOMBARDIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar FRANTOIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanFRANTOIO | Standard deviationFRANTOIO | MeanFRANTOIO (LOMBARDIA 2026) | |
| Eicosenoic acid (%) | 0.30 | 0.05 | 0.25 |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.36 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 7.09 | 1.14 | 7.17 |
| Linolenic acid (%) | 0.69 | 0.11 | 0.62 |
| Oleic acid (%) | 75.30 | 2.46 | 72.99 |
| Palmitic acid (%) | 13.22 | 1.41 | 14.85 |
| Palmitoleic acid (%) | 0.97 | 0.26 | 1.25 |
| Stearic acid (%) | 1.92 | 0.35 | 2.24 |
| 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). | 509 | 112 | 557 |
| 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). | 596 | 262 |