FAVOLOSA – Region LOMBARDIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar FAVOLOSA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanFAVOLOSA | Standard deviationFAVOLOSA | MeanFAVOLOSA (LOMBARDIA ) | |
| Eicosenoic acid (%) | 0.31 | 0.06 | 0.29 |
| Eicosanoic acid (%) | 0.37 | 0.07 | 0.37 |
| Heptadecenoic acid (%) | 0.09 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 9.30 | 1.93 | 7.90 |
| Linolenic acid (%) | 0.79 | 0.11 | 0.71 |
| Oleic acid (%) | 71.73 | 2.57 | 73.99 |
| Palmitic acid (%) | 14.22 | 1.17 | 13.78 |
| Palmitoleic acid (%) | 1.07 | 0.22 | 0.88 |
| Stearic acid (%) | 1.95 | 0.29 | 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). | 421 | 105 | |
| 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). | 552 | 297 | 272 |