ARANCINO – year 2023
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ARANCINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanARANCINO | Standard deviationARANCINO | MeanARANCINO ( 2023) | |
| Eicosenoic acid (%) | 0.28 | 0.02 | 0.27 |
| Eicosanoic acid (%) | 0.33 | 0.04 | 0.29 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 7.26 | 0.68 | 6.38 |
| Linolenic acid (%) | 0.69 | 0.02 | 0.70 |
| Oleic acid (%) | 72.87 | 1.10 | 73.70 |
| Palmitic acid (%) | 14.86 | 0.39 | 15.05 |
| Palmitoleic acid (%) | 1.46 | 0.15 | 1.52 |
| Stearic acid (%) | 2.01 | 0.21 | 1.86 |
| 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). | 516 | 38 | 478 |
| 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). | 835 | 84 |