ORTOLANA – Region CAMPANIA
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar ORTOLANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanORTOLANA | Standard deviationORTOLANA | MeanORTOLANA (CAMPANIA ) | |
| Eicosenoic acid (%) | 0.29 | 0.02 | 0.29 |
| Eicosanoic acid (%) | 0.43 | 0.01 | 0.43 |
| Heptadecenoic acid (%) | 0.15 | 0.02 | 0.15 |
| Heptadecanoic acid (%) | 0.10 | 0.02 | 0.10 |
| Linoleic acid (%) | 10.17 | 1.45 | 10.17 |
| Linolenic acid (%) | 0.91 | 0.08 | 0.91 |
| Oleic acid (%) | 71.75 | 3.00 | 71.75 |
| Palmitic acid (%) | 12.12 | 1.45 | 12.12 |
| Palmitoleic acid (%) | 1.18 | 0.51 | 1.18 |
| Stearic acid (%) | 2.72 | 0.08 | 2.72 |
| 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). | 358 | 65 | 358 |
| 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). |