RITORNELLA – Region LAZIO
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar RITORNELLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanRITORNELLA | Standard deviationRITORNELLA | MeanRITORNELLA (LAZIO ) | |
| Eicosenoic acid (%) | 0.26 | 0.02 | 0.26 |
| Eicosanoic acid (%) | 0.33 | 0.00 | 0.33 |
| Heptadecenoic acid (%) | 0.07 | 0.01 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 7.50 | 0.21 | 7.50 |
| Linolenic acid (%) | 0.76 | 0.06 | 0.76 |
| Oleic acid (%) | 71.76 | 0.20 | 71.76 |
| Palmitic acid (%) | 15.82 | 0.06 | 15.82 |
| Palmitoleic acid (%) | 1.36 | 0.07 | 1.36 |
| Stearic acid (%) | 1.95 | 0.06 | 1.95 |
| 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). | 376 | 56 | 376 |
| 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). |