ASCOLANA DURA – year 2016 – Region MARCHE

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar ASCOLANA DURA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean ASCOLANA DURA	Standard deviation ASCOLANA DURA	Mean ASCOLANA DURA (MARCHE 2016)
Eicosenoic acid (%)	0.35	0.00
Eicosanoic acid (%)	0.36	0.07	0.32
Heptadecenoic acid (%)	0.13	0.08	0.09
Heptadecanoic acid (%)	0.07	0.04	0.04
Linoleic acid (%)	7.40	0.74	7.85
Linolenic acid (%)	0.72	0.09	0.63
Oleic acid (%)	73.07	2.62	71.57
Palmitic acid (%)	14.53	2.64	15.83
Palmitoleic acid (%)	1.16	0.36	1.07
Stearic acid (%)	2.17	0.40	2.18
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	771

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