Detail

ORTICE – year 2010

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ORTICE.

Sensory profile

Profilo sensoriale medio della cultivar   2010

Descriptive statistic of fatty acids composition (n=1)

Mean
ORTICE
Standard deviation
ORTICE
Mean
ORTICE ( 2010)
Eicosenoic acid (%)0.240.03
Eicosanoic acid (%)0.440.060.54
Heptadecenoic acid (%)0.080.040.08
Heptadecanoic acid (%)0.060.020.07
Linoleic acid (%)9.711.838.79
Linolenic acid (%)0.780.110.51
Oleic acid (%)71.452.9072.37
Palmitic acid (%)13.471.2113.20
Palmitoleic acid (%)0.860.330.53
Stearic acid (%)2.790.483.64
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).
43675
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).
593192470

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