ORTOLANA – year 2026
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ORTOLANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanORTOLANA | Standard deviationORTOLANA | MeanORTOLANA ( 2026) | |
| Eicosenoic acid (%) | 0.32 | 0.06 | 0.42 |
| Eicosanoic acid (%) | 0.43 | 0.01 | 0.44 |
| Heptadecenoic acid (%) | 0.12 | 0.04 | 0.05 |
| Heptadecanoic acid (%) | 0.09 | 0.03 | 0.04 |
| Linoleic acid (%) | 9.30 | 1.97 | 6.67 |
| Linolenic acid (%) | 0.84 | 0.14 | 0.63 |
| Oleic acid (%) | 73.36 | 3.82 | 78.20 |
| Palmitic acid (%) | 11.72 | 1.43 | 10.55 |
| Palmitoleic acid (%) | 1.00 | 0.54 | 0.44 |
| Stearic acid (%) | 2.63 | 0.17 | 2.37 |
| 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). | 393 | 83 | 499 |
| 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). |