BORGIONA – year 2026 – Region PUGLIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar BORGIONA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanBORGIONA | Standard deviationBORGIONA | MeanBORGIONA (PUGLIA 2026) | |
| Eicosenoic acid (%) | 0.31 | 0.03 | 0.35 |
| Eicosanoic acid (%) | 0.38 | 0.03 | 0.41 |
| Heptadecenoic acid (%) | 0.10 | 0.07 | 0.07 |
| Heptadecanoic acid (%) | 0.06 | 0.03 | 0.04 |
| Linoleic acid (%) | 7.02 | 0.85 | 8.98 |
| Linolenic acid (%) | 0.77 | 0.11 | 1.13 |
| Oleic acid (%) | 75.10 | 1.92 | 72.67 |
| Palmitic acid (%) | 12.95 | 1.09 | 12.98 |
| Palmitoleic acid (%) | 0.88 | 0.22 | 1.10 |
| Stearic acid (%) | 2.27 | 0.23 | 2.05 |
| 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). | 413 | 80 | 281 |
| 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). | 707 | 295 |