DOLCE AGOGIA – year 2026 – Region UMBRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar DOLCE AGOGIA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanDOLCE AGOGIA | Standard deviationDOLCE AGOGIA | MeanDOLCE AGOGIA (UMBRIA 2026) | |
| Eicosenoic acid (%) | 0.33 | 0.03 | 0.37 |
| Eicosanoic acid (%) | 0.36 | 0.04 | 0.44 |
| Heptadecenoic acid (%) | 0.14 | 0.05 | 0.11 |
| Heptadecanoic acid (%) | 0.08 | 0.03 | 0.05 |
| Linoleic acid (%) | 7.21 | 0.58 | 7.97 |
| Linolenic acid (%) | 0.73 | 0.07 | 0.71 |
| Oleic acid (%) | 74.82 | 1.66 | 75.76 |
| Palmitic acid (%) | 13.31 | 1.29 | 11.44 |
| Palmitoleic acid (%) | 1.01 | 0.14 | 0.92 |
| Stearic acid (%) | 1.94 | 0.21 | 2.00 |
| 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). | 460 | 67 | 516 |
| 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). | 605 | 199 |