Detail

FORT – Region VENETO

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar FORT.

Sensory profile

Profilo sensoriale medio della cultivar  VENETO

Descriptive statistic of fatty acids composition (n=3)

Mean
FORT
Standard deviation
FORT
Mean
FORT (VENETO )
Eicosenoic acid (%)
Eicosanoic acid (%)0.330.060.33
Heptadecenoic acid (%)0.080.020.08
Heptadecanoic acid (%)0.040.010.04
Linoleic acid (%)5.670.805.67
Linolenic acid (%)0.640.030.64
Oleic acid (%)78.802.6278.80
Palmitic acid (%)11.451.7211.45
Palmitoleic acid (%)0.800.350.80
Stearic acid (%)1.740.221.74
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).
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).
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