CROGNALEGNA – year 2023 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar CROGNALEGNA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanCROGNALEGNA | Standard deviationCROGNALEGNA | MeanCROGNALEGNA (ABRUZZO 2023) | |
| Eicosenoic acid (%) | 0.35 | 0.08 | 0.34 |
| Eicosanoic acid (%) | 0.41 | 0.05 | 0.45 |
| Heptadecenoic acid (%) | 0.10 | 0.06 | 0.14 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.08 |
| Linoleic acid (%) | 7.71 | 1.32 | 8.66 |
| Linolenic acid (%) | 0.72 | 0.06 | 0.70 |
| Oleic acid (%) | 75.09 | 3.10 | 73.94 |
| Palmitic acid (%) | 12.21 | 1.42 | 11.88 |
| Palmitoleic acid (%) | 0.66 | 0.30 | 0.60 |
| Stearic acid (%) | 2.54 | 0.51 | 3.04 |
| 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). | 475 | 65 | 470 |
| 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). |