MARZIO – year 2007 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MARZIO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMARZIO | Standard deviationMARZIO | MeanMARZIO (MARCHE 2007) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.36 | 0.00 | 0.36 |
| Heptadecenoic acid (%) | 0.08 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.08 | 0.00 | 0.08 |
| Linoleic acid (%) | 8.76 | 0.00 | 8.76 |
| Linolenic acid (%) | 0.81 | 0.00 | 0.81 |
| Oleic acid (%) | 73.48 | 0.00 | 73.48 |
| Palmitic acid (%) | 13.55 | 0.00 | 13.55 |
| Palmitoleic acid (%) | 0.90 | 0.00 | 0.90 |
| Stearic acid (%) | 1.60 | 0.00 | 1.60 |
| 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). | 342 | 0 | 342 |