RAZZOLA – year 2007
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar RAZZOLA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanRAZZOLA | Standard deviationRAZZOLA | MeanRAZZOLA ( 2007) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.37 | 0.03 | 0.34 |
| Heptadecenoic acid (%) | 0.10 | 0.02 | 0.11 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.07 |
| Linoleic acid (%) | 6.63 | 0.92 | 7.73 |
| Linolenic acid (%) | 0.65 | 0.12 | 0.59 |
| Oleic acid (%) | 76.07 | 1.99 | 75.11 |
| Palmitic acid (%) | 12.82 | 1.43 | 13.07 |
| Palmitoleic acid (%) | 0.94 | 0.25 | 0.92 |
| Stearic acid (%) | 2.07 | 0.20 | 1.82 |
| 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 | 382 |