RASARA – year 2013 – Region VENETO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RASARA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanRASARA | Standard deviationRASARA | MeanRASARA (VENETO 2013) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.30 | 0.00 | 0.30 |
| Heptadecenoic acid (%) | 0.09 | 0.00 | 0.09 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 6.40 | 0.00 | 6.40 |
| Linolenic acid (%) | 0.71 | 0.00 | 0.71 |
| Oleic acid (%) | 74.71 | 0.00 | 74.71 |
| Palmitic acid (%) | 14.52 | 0.00 | 14.52 |
| Palmitoleic acid (%) | 1.22 | 0.00 | 1.22 |
| Stearic acid (%) | 1.77 | 0.00 | 1.77 |
| 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). | 474 | 0 | 474 |