Detail

RAVECE – year 2006

Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar RAVECE.

Sensory profile

Profilo sensoriale medio della cultivar   2006

Descriptive statistic of fatty acids composition (n=4)

Mean
RAVECE
Standard deviation
RAVECE
Mean
RAVECE ( 2006)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.420.070.42
Heptadecenoic acid (%)0.080.030.12
Heptadecanoic acid (%)0.060.030.07
Linoleic acid (%)9.431.218.42
Linolenic acid (%)0.790.120.64
Oleic acid (%)72.711.7974.76
Palmitic acid (%)12.730.9511.88
Palmitoleic acid (%)0.680.160.63
Stearic acid (%)2.860.532.76
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).
448123
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).
483193525

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