ZAITUNA – year 2024 – Region SICILIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ZAITUNA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanZAITUNA | Standard deviationZAITUNA | MeanZAITUNA (SICILIA 2024) | |
| Eicosenoic acid (%) | 0.31 | 0.00 | 0.31 |
| Eicosanoic acid (%) | 0.58 | 0.00 | 0.58 |
| Heptadecenoic acid (%) | 0.29 | 0.00 | 0.29 |
| Heptadecanoic acid (%) | 0.19 | 0.00 | 0.19 |
| Linoleic acid (%) | 10.15 | 0.00 | 10.15 |
| Linolenic acid (%) | 0.73 | 0.00 | 0.73 |
| Oleic acid (%) | 67.28 | 0.00 | 67.28 |
| Palmitic acid (%) | 15.51 | 0.00 | 15.51 |
| Palmitoleic acid (%) | 1.19 | 0.00 | 1.19 |
| Stearic acid (%) | 3.52 | 0.00 | 3.52 |
| 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). | 300 | 0 | 300 |
| 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). |