CORONCINA – year 2026 – Region MARCHE
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar CORONCINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanCORONCINA | Standard deviationCORONCINA | MeanCORONCINA (MARCHE 2026) | |
| Eicosenoic acid (%) | 0.29 | 0.03 | 0.31 |
| Eicosanoic acid (%) | 0.37 | 0.05 | 0.39 |
| Heptadecenoic acid (%) | 0.10 | 0.09 | 0.12 |
| Heptadecanoic acid (%) | 0.05 | 0.04 | 0.06 |
| Linoleic acid (%) | 8.61 | 1.27 | 8.69 |
| Linolenic acid (%) | 0.71 | 0.10 | 0.78 |
| Oleic acid (%) | 73.20 | 1.95 | 73.16 |
| Palmitic acid (%) | 13.43 | 1.03 | 13.16 |
| Palmitoleic acid (%) | 1.00 | 0.20 | 1.00 |
| Stearic acid (%) | 2.13 | 0.27 | 2.14 |
| 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). | 451 | 95 | 370 |
| 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). | 577 | 176 |