INTOSSO – year 2009 – Region ABRUZZO

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar INTOSSO.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean INTOSSO	Standard deviation INTOSSO	Mean INTOSSO (ABRUZZO 2009)
Eicosenoic acid (%)	0.31	0.04
Eicosanoic acid (%)	0.42	0.08	0.31
Heptadecenoic acid (%)	0.16	0.07	0.06
Heptadecanoic acid (%)	0.10	0.04	0.04
Linoleic acid (%)	8.20	1.20	8.62
Linolenic acid (%)	0.77	0.12	1.03
Oleic acid (%)	73.46	2.36	74.24
Palmitic acid (%)	13.07	1.63	13.02
Palmitoleic acid (%)	0.84	0.19	0.78
Stearic acid (%)	2.53	0.40	1.84
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).	431	90
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).	575	180	410

— Back to the variety INTOSSO —