MATOSSO – year 2016 – Region VENETO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MATOSSO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMATOSSO | Standard deviationMATOSSO | MeanMATOSSO (VENETO 2016) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.31 | 0.00 | 0.31 |
| Heptadecenoic acid (%) | 0.06 | 0.00 | 0.06 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 7.83 | 0.00 | 7.83 |
| Linolenic acid (%) | 0.63 | 0.00 | 0.63 |
| Oleic acid (%) | 73.86 | 0.00 | 73.86 |
| Palmitic acid (%) | 13.49 | 0.00 | 13.49 |
| Palmitoleic acid (%) | 1.37 | 0.00 | 1.37 |
| Stearic acid (%) | 2.03 | 0.00 | 2.03 |
| 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). | 578 | 0 | 578 |