Detail

ASCOLANA DURA – year 2006 – Region MARCHE

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ASCOLANA DURA.

Sensory profile

Profilo sensoriale medio della cultivar  MARCHE 2006

Descriptive statistic of fatty acids composition (n=1)

Mean
ASCOLANA DURA
Standard deviation
ASCOLANA DURA
Mean
ASCOLANA DURA (MARCHE 2006)
Eicosenoic acid (%)0.350.00
Eicosanoic acid (%)0.360.070.47
Heptadecenoic acid (%)0.130.080.19
Heptadecanoic acid (%)0.070.040.15
Linoleic acid (%)7.400.747.26
Linolenic acid (%)0.720.090.73
Oleic acid (%)73.072.6275.80
Palmitic acid (%)14.532.6411.63
Palmitoleic acid (%)1.160.360.56
Stearic acid (%)2.170.402.88
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).
3060
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).
757186510

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