PERANZANA – year 2016 – Region PUGLIA
Sensory profile and fatty acids composition defined by 10 EVOO samples of cultivar PERANZANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=10)
| MeanPERANZANA | Standard deviationPERANZANA | MeanPERANZANA (PUGLIA 2016) | |
| Eicosenoic acid (%) | 0.31 | 0.04 | |
| Eicosanoic acid (%) | 0.40 | 0.06 | 0.36 |
| Heptadecenoic acid (%) | 0.08 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 9.85 | 1.27 | 9.36 |
| Linolenic acid (%) | 0.74 | 0.09 | 0.69 |
| Oleic acid (%) | 71.65 | 2.08 | 71.28 |
| Palmitic acid (%) | 13.66 | 1.23 | 14.57 |
| Palmitoleic acid (%) | 0.96 | 0.18 | 1.07 |
| Stearic acid (%) | 2.16 | 0.40 | 2.11 |
| 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). | 396 | 78 | |
| 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). | 474 | 168 | 611 |