Detail

RAVECE – year 2014

Sensory profile and fatty acids composition defined by 5 EVOO samples of cultivar RAVECE.

Sensory profile

Profilo sensoriale medio della cultivar   2014

Descriptive statistic of fatty acids composition (n=5)

Mean
RAVECE
Standard deviation
RAVECE
Mean
RAVECE ( 2014)
Eicosenoic acid (%)0.250.02
Eicosanoic acid (%)0.420.070.43
Heptadecenoic acid (%)0.080.030.06
Heptadecanoic acid (%)0.060.030.05
Linoleic acid (%)9.431.219.36
Linolenic acid (%)0.790.120.73
Oleic acid (%)72.711.7973.12
Palmitic acid (%)12.730.9512.10
Palmitoleic acid (%)0.680.160.65
Stearic acid (%)2.860.533.11
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).
483193519

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