RAGGIOLO – year 2013
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAGGIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanRAGGIOLO | Standard deviationRAGGIOLO | MeanRAGGIOLO ( 2013) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.33 | 0.06 | 0.31 |
| Heptadecenoic acid (%) | 0.11 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.03 |
| Linoleic acid (%) | 6.29 | 0.81 | 5.73 |
| Linolenic acid (%) | 0.68 | 0.14 | 0.55 |
| Oleic acid (%) | 77.66 | 1.19 | 78.80 |
| Palmitic acid (%) | 12.30 | 0.52 | 12.16 |
| Palmitoleic acid (%) | 0.75 | 0.10 | 0.79 |
| Stearic acid (%) | 1.60 | 0.38 | 1.26 |
| 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). | 620 | 190 | 1,020 |