RAZZOLA – year 2006 – Region LIGURIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAZZOLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean RAZZOLA	Standard deviation RAZZOLA	Mean RAZZOLA (LIGURIA 2006)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.37	0.03	0.35
Heptadecenoic acid (%)	0.10	0.02	0.10
Heptadecanoic acid (%)	0.05	0.01	0.04
Linoleic acid (%)	6.63	0.92	6.11
Linolenic acid (%)	0.65	0.12	0.64
Oleic acid (%)	76.07	1.99	78.05
Palmitic acid (%)	12.82	1.43	11.50
Palmitoleic acid (%)	0.94	0.25	0.74
Stearic acid (%)	2.07	0.20	2.11
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).
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).	397	98	505

— Back to the variety RAZZOLA —