GRIGNANO – year 2010
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar GRIGNANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanGRIGNANO | Standard deviationGRIGNANO | MeanGRIGNANO ( 2010) | |
| Eicosenoic acid (%) | 0.30 | 0.05 | |
| Eicosanoic acid (%) | 0.34 | 0.04 | 0.32 |
| Heptadecenoic acid (%) | 0.09 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
| Linoleic acid (%) | 5.79 | 0.88 | 5.38 |
| Linolenic acid (%) | 0.73 | 0.11 | 0.57 |
| Oleic acid (%) | 76.74 | 1.48 | 77.11 |
| Palmitic acid (%) | 12.62 | 1.18 | 12.54 |
| Palmitoleic acid (%) | 1.00 | 0.17 | 0.84 |
| Stearic acid (%) | 2.27 | 0.34 | 2.75 |
| 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). | 361 | 86 | |
| 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). | 515 | 124 | 539 |