PERANZANA – year 2006
Sensory profile and fatty acids composition defined by 7 EVOO samples of cultivar PERANZANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=7)
| MeanPERANZANA | Standard deviationPERANZANA | MeanPERANZANA ( 2006) | |
| Eicosenoic acid (%) | 0.31 | 0.03 | |
| Eicosanoic acid (%) | 0.39 | 0.06 | 0.40 |
| Heptadecenoic acid (%) | 0.08 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.05 |
| Linoleic acid (%) | 9.85 | 1.25 | 8.98 |
| Linolenic acid (%) | 0.74 | 0.09 | 0.71 |
| Oleic acid (%) | 71.62 | 2.00 | 74.30 |
| Palmitic acid (%) | 13.74 | 1.08 | 12.06 |
| Palmitoleic acid (%) | 0.97 | 0.17 | 0.72 |
| Stearic acid (%) | 2.12 | 0.39 | 2.05 |
| 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). | 387 | 82 | |
| 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 | 168 | 572 |