RAGGIOLA – year 2016

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar RAGGIOLA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean RAGGIOLA	Standard deviation RAGGIOLA	Mean RAGGIOLA ( 2016)
Eicosenoic acid (%)	0.29	0.04
Eicosanoic acid (%)	0.35	0.05	0.32
Heptadecenoic acid (%)	0.09	0.04	0.07
Heptadecanoic acid (%)	0.05	0.02	0.04
Linoleic acid (%)	7.13	0.72	6.80
Linolenic acid (%)	0.68	0.09	0.61
Oleic acid (%)	74.85	1.63	75.35
Palmitic acid (%)	13.45	0.84	13.45
Palmitoleic acid (%)	0.97	0.18	0.89
Stearic acid (%)	2.09	0.25	2.07
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).	442	60
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).	618	202	740

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