CROGNALEGNA – Region ABRUZZO
Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar CROGNALEGNA.
Sensory profile
Descriptive statistic of fatty acids composition (n=5)
| MeanCROGNALEGNA | Standard deviationCROGNALEGNA | MeanCROGNALEGNA (ABRUZZO ) | |
| Eicosenoic acid (%) | 0.35 | 0.08 | 0.35 |
| Eicosanoic acid (%) | 0.41 | 0.05 | 0.41 |
| Heptadecenoic acid (%) | 0.10 | 0.06 | 0.10 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.06 |
| Linoleic acid (%) | 7.71 | 1.32 | 7.71 |
| Linolenic acid (%) | 0.72 | 0.06 | 0.72 |
| Oleic acid (%) | 75.09 | 3.10 | 75.09 |
| Palmitic acid (%) | 12.21 | 1.42 | 12.21 |
| Palmitoleic acid (%) | 0.66 | 0.30 | 0.66 |
| Stearic acid (%) | 2.54 | 0.51 | 2.54 |
| 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). | 475 | 65 | 475 |
| 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). |