ORBETANA – year 2025
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar ORBETANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanORBETANA | Standard deviationORBETANA | MeanORBETANA ( 2025) | |
| Eicosenoic acid (%) | 0.25 | 0.02 | 0.26 |
| Eicosanoic acid (%) | 0.31 | 0.03 | 0.32 |
| Heptadecenoic acid (%) | 0.23 | 0.08 | 0.26 |
| Heptadecanoic acid (%) | 0.10 | 0.03 | 0.11 |
| Linoleic acid (%) | 10.42 | 2.50 | 12.62 |
| Linolenic acid (%) | 0.80 | 0.11 | 0.83 |
| Oleic acid (%) | 69.86 | 3.69 | 67.01 |
| Palmitic acid (%) | 14.83 | 1.18 | 15.20 |
| Palmitoleic acid (%) | 1.37 | 0.35 | 1.44 |
| Stearic acid (%) | 1.78 | 0.20 | 1.78 |
| 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). | 317 | 64 | 327 |
| 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). | 383 | 165 |