FORT – year 2013 – Region VENETO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar FORT.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanFORT | Standard deviationFORT | MeanFORT (VENETO 2013) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.33 | 0.06 | 0.33 |
Heptadecenoic acid (%) | 0.08 | 0.02 | 0.06 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
Linoleic acid (%) | 5.67 | 0.80 | 6.60 |
Linolenic acid (%) | 0.64 | 0.03 | 0.60 |
Oleic acid (%) | 78.80 | 2.62 | 75.63 |
Palmitic acid (%) | 11.45 | 1.72 | 13.40 |
Palmitoleic acid (%) | 0.80 | 0.35 | 1.20 |
Stearic acid (%) | 1.74 | 0.22 | 1.87 |
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). | 691 | 237 | 668 |