FRANTOIO – year 2007
Sensory profile and fatty acids composition defined by 20 EVOO samples of cultivar FRANTOIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=20)
MeanFRANTOIO | Standard deviationFRANTOIO | MeanFRANTOIO ( 2007) | |
Eicosenoic acid (%) | 0.30 | 0.05 | |
Eicosanoic acid (%) | 0.35 | 0.05 | 0.37 |
Heptadecenoic acid (%) | 0.09 | 0.03 | 0.13 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.09 |
Linoleic acid (%) | 7.09 | 1.15 | 6.68 |
Linolenic acid (%) | 0.69 | 0.12 | 0.66 |
Oleic acid (%) | 75.30 | 2.46 | 76.73 |
Palmitic acid (%) | 13.22 | 1.41 | 12.27 |
Palmitoleic acid (%) | 0.96 | 0.27 | 0.83 |
Stearic acid (%) | 1.92 | 0.35 | 1.85 |
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). | 513 | 117 | |
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). | 596 | 262 | 392 |