RAJO – year 2025 – Region UMBRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar RAJO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanRAJO | Standard deviationRAJO | MeanRAJO (UMBRIA 2025) | |
| Eicosenoic acid (%) | 0.28 | 0.00 | 0.28 |
| Eicosanoic acid (%) | 0.40 | 0.00 | 0.40 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.04 |
| Linoleic acid (%) | 7.42 | 0.00 | 7.42 |
| Linolenic acid (%) | 0.57 | 0.00 | 0.57 |
| Oleic acid (%) | 75.50 | 0.00 | 75.50 |
| Palmitic acid (%) | 12.32 | 0.00 | 12.32 |
| Palmitoleic acid (%) | 0.87 | 0.00 | 0.87 |
| Stearic acid (%) | 2.29 | 0.00 | 2.29 |
| 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). | 912 | 0 | 912 |
| 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). |