MARZEMINA – year 2021 – Region VENETO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar MARZEMINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanMARZEMINA | Standard deviationMARZEMINA | MeanMARZEMINA (VENETO 2021) | |
| Eicosenoic acid (%) | 0.27 | 0.00 | 0.27 |
| Eicosanoic acid (%) | 0.37 | 0.00 | 0.37 |
| Heptadecenoic acid (%) | 0.08 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 6.14 | 0.00 | 6.14 |
| Linolenic acid (%) | 0.79 | 0.00 | 0.79 |
| Oleic acid (%) | 75.69 | 0.00 | 75.69 |
| Palmitic acid (%) | 13.48 | 0.00 | 13.48 |
| Palmitoleic acid (%) | 0.91 | 0.00 | 0.91 |
| Stearic acid (%) | 2.08 | 0.00 | 2.08 |
| 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). | 909 | 0 | 909 |