MORAIOLO – Region LAZIO
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar MORAIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
| MeanMORAIOLO | Standard deviationMORAIOLO | MeanMORAIOLO (LAZIO ) | |
| Eicosenoic acid (%) | 0.28 | 0.03 | 0.26 |
| Eicosanoic acid (%) | 0.34 | 0.06 | 0.39 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
| Linoleic acid (%) | 7.29 | 1.00 | 7.21 |
| Linolenic acid (%) | 0.74 | 0.11 | 0.74 |
| Oleic acid (%) | 74.93 | 2.00 | 75.69 |
| Palmitic acid (%) | 13.56 | 1.34 | 13.00 |
| Palmitoleic acid (%) | 0.86 | 0.22 | 0.88 |
| Stearic acid (%) | 1.82 | 0.33 | 1.66 |
| 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). | 423 | 106 | 472 |
| 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). | 587 | 202 | 367 |