ORTOLANA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar ORTOLANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanORTOLANA | Standard deviationORTOLANA | MeanORTOLANA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.32 | 0.06 | 0.32 |
| Eicosanoic acid (%) | 0.43 | 0.01 | 0.43 |
| Heptadecenoic acid (%) | 0.12 | 0.04 | 0.12 |
| Heptadecanoic acid (%) | 0.09 | 0.03 | 0.09 |
| Linoleic acid (%) | 9.30 | 1.97 | 9.30 |
| Linolenic acid (%) | 0.84 | 0.14 | 0.84 |
| Oleic acid (%) | 73.36 | 3.82 | 73.36 |
| Palmitic acid (%) | 11.72 | 1.43 | 11.72 |
| Palmitoleic acid (%) | 1.00 | 0.54 | 1.00 |
| Stearic acid (%) | 2.63 | 0.17 | 2.63 |
| 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). | 393 | 83 | 393 |
| 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). |