CORATINA – year 2006 – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CORATINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCORATINA | Standard deviationCORATINA | MeanCORATINA (LAZIO 2006) | |
| Eicosenoic acid (%) | 0.38 | 0.05 | |
| Eicosanoic acid (%) | 0.40 | 0.06 | 0.35 |
| Heptadecenoic acid (%) | 0.07 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 6.91 | 1.00 | 5.19 |
| Linolenic acid (%) | 0.71 | 0.11 | 0.70 |
| Oleic acid (%) | 77.24 | 1.88 | 81.75 |
| Palmitic acid (%) | 11.43 | 1.19 | 9.25 |
| Palmitoleic acid (%) | 0.54 | 0.20 | 0.36 |
| Stearic acid (%) | 2.18 | 0.38 | 1.80 |
| 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). | 557 | 85 | |
| 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). | 792 | 231 | 617 |