SARGANO DI FERMO – year 2011 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar SARGANO DI FERMO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanSARGANO DI FERMO | Standard deviationSARGANO DI FERMO | MeanSARGANO DI FERMO (MARCHE 2011) | |
| Eicosenoic acid (%) | 0.29 | 0.03 | |
| Eicosanoic acid (%) | 0.37 | 0.07 | 0.33 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.02 |
| Linoleic acid (%) | 9.28 | 1.88 | 8.45 |
| Linolenic acid (%) | 0.71 | 0.13 | 0.77 |
| Oleic acid (%) | 71.96 | 3.03 | 72.12 |
| Palmitic acid (%) | 14.03 | 1.17 | 14.57 |
| Palmitoleic acid (%) | 1.26 | 0.35 | 1.12 |
| Stearic acid (%) | 1.86 | 0.30 | 1.97 |
| 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). | 483 | 24 | |
| 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). | 414 | 167 | 493 |