ORBETANA – year 2026
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar ORBETANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanORBETANA | Standard deviationORBETANA | MeanORBETANA ( 2026) | |
| Eicosenoic acid (%) | 0.26 | 0.03 | 0.28 |
| Eicosanoic acid (%) | 0.31 | 0.03 | 0.36 |
| Heptadecenoic acid (%) | 0.23 | 0.08 | 0.18 |
| Heptadecanoic acid (%) | 0.10 | 0.03 | 0.08 |
| Linoleic acid (%) | 10.38 | 2.42 | 9.98 |
| Linolenic acid (%) | 0.80 | 0.11 | 0.73 |
| Oleic acid (%) | 69.89 | 3.56 | 70.27 |
| Palmitic acid (%) | 14.80 | 1.16 | 14.50 |
| Palmitoleic acid (%) | 1.38 | 0.35 | 1.49 |
| Stearic acid (%) | 1.79 | 0.20 | 1.96 |
| 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). | 337 | 70 | 418 |
| 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). | 383 | 165 |