ASCOLANA DURA – year 2019 – 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 2019) | |
| Eicosenoic acid (%) | 0.35 | 0.00 | |
| Eicosanoic acid (%) | 0.36 | 0.07 | 0.44 |
| Heptadecenoic acid (%) | 0.13 | 0.08 | 0.08 |
| Heptadecanoic acid (%) | 0.07 | 0.04 | 0.07 |
| Linoleic acid (%) | 7.40 | 0.74 | 7.06 |
| Linolenic acid (%) | 0.72 | 0.09 | 0.62 |
| Oleic acid (%) | 73.07 | 2.62 | 72.27 |
| Palmitic acid (%) | 14.53 | 2.64 | 15.22 |
| Palmitoleic acid (%) | 1.16 | 0.36 | 2.08 |
| Stearic acid (%) | 2.17 | 0.40 | 1.73 |
| 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 | 624 |