ASCOLANA DURA – year 2006 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ASCOLANA DURA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanASCOLANA DURA | Standard deviationASCOLANA DURA | MeanASCOLANA DURA (MARCHE 2006) | |
Eicosenoic acid (%) | 0.35 | 0.00 | |
Eicosanoic acid (%) | 0.36 | 0.07 | 0.47 |
Heptadecenoic acid (%) | 0.13 | 0.08 | 0.19 |
Heptadecanoic acid (%) | 0.07 | 0.04 | 0.15 |
Linoleic acid (%) | 7.40 | 0.74 | 7.26 |
Linolenic acid (%) | 0.72 | 0.09 | 0.73 |
Oleic acid (%) | 73.07 | 2.62 | 75.80 |
Palmitic acid (%) | 14.53 | 2.64 | 11.63 |
Palmitoleic acid (%) | 1.16 | 0.36 | 0.56 |
Stearic acid (%) | 2.17 | 0.40 | 2.88 |
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). | 306 | 0 | |
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). | 757 | 186 | 510 |