ASCOLANA DURA – Region MARCHE
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar ASCOLANA DURA.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
| MeanASCOLANA DURA | Standard deviationASCOLANA DURA | MeanASCOLANA DURA (MARCHE ) | |
| Eicosenoic acid (%) | 0.35 | 0.00 | |
| Eicosanoic acid (%) | 0.36 | 0.07 | 0.35 |
| Heptadecenoic acid (%) | 0.13 | 0.08 | 0.11 |
| Heptadecanoic acid (%) | 0.07 | 0.04 | 0.06 |
| Linoleic acid (%) | 7.40 | 0.74 | 7.51 |
| Linolenic acid (%) | 0.72 | 0.09 | 0.72 |
| Oleic acid (%) | 73.07 | 2.62 | 73.11 |
| Palmitic acid (%) | 14.53 | 2.64 | 14.47 |
| Palmitoleic acid (%) | 1.16 | 0.36 | 1.13 |
| Stearic acid (%) | 2.17 | 0.40 | 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). | 306 | 0 | |
| 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). | 757 | 186 | 757 |