SPEZZANESE – year 2010
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SPEZZANESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSPEZZANESE | Standard deviationSPEZZANESE | MeanSPEZZANESE ( 2010) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.45 | 0.03 | 0.42 |
| Heptadecenoic acid (%) | 0.38 | 0.01 | 0.36 |
| Heptadecanoic acid (%) | 0.19 | 0.01 | 0.18 |
| Linoleic acid (%) | 5.70 | 0.09 | 5.79 |
| Linolenic acid (%) | 0.54 | 0.01 | 0.53 |
| Oleic acid (%) | 74.88 | 0.67 | 74.21 |
| Palmitic acid (%) | 13.58 | 0.64 | 14.22 |
| Palmitoleic acid (%) | 1.20 | 0.18 | 1.38 |
| Stearic acid (%) | 2.70 | 0.12 | 2.59 |
| 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). | 389 | 35 | 354 |