RAGGIOLA – Region MARCHE
Sensory profile and fatty acids composition defined by 33 EVOO samples of cultivar RAGGIOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=33)
| MeanRAGGIOLA | Standard deviationRAGGIOLA | MeanRAGGIOLA (MARCHE ) | |
| Eicosenoic acid (%) | 0.29 | 0.04 | 0.30 |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.36 |
| Heptadecenoic acid (%) | 0.09 | 0.04 | 0.09 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.05 |
| Linoleic acid (%) | 7.13 | 0.72 | 7.12 |
| Linolenic acid (%) | 0.68 | 0.09 | 0.69 |
| Oleic acid (%) | 74.85 | 1.63 | 74.86 |
| Palmitic acid (%) | 13.45 | 0.84 | 13.47 |
| Palmitoleic acid (%) | 0.97 | 0.18 | 0.95 |
| Stearic acid (%) | 2.09 | 0.25 | 2.08 |
| 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). | 442 | 60 | 445 |
| 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). | 618 | 202 | 600 |