CANINESE – year 2026 – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CANINESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCANINESE | Standard deviationCANINESE | MeanCANINESE (LAZIO 2026) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.35 |
| Eicosanoic acid (%) | 0.38 | 0.07 | 0.41 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.06 | 0.09 | 0.04 |
| Linoleic acid (%) | 7.39 | 1.00 | 7.86 |
| Linolenic acid (%) | 0.79 | 0.11 | 0.81 |
| Oleic acid (%) | 73.99 | 2.18 | 72.97 |
| Palmitic acid (%) | 13.92 | 1.27 | 14.17 |
| Palmitoleic acid (%) | 1.06 | 0.23 | 1.11 |
| Stearic acid (%) | 1.93 | 0.29 | 1.98 |
| 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). | 410 | 51 | 292 |
| 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). | 462 | 163 |