ASCOLANA TENERA – year 2011 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar ASCOLANA TENERA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanASCOLANA TENERA | Standard deviationASCOLANA TENERA | MeanASCOLANA TENERA (ABRUZZO 2011) | |
| Eicosenoic acid (%) | 0.33 | 0.05 | |
| Eicosanoic acid (%) | 0.39 | 0.06 | 0.40 |
| Heptadecenoic acid (%) | 0.22 | 0.08 | 0.26 |
| Heptadecanoic acid (%) | 0.11 | 0.05 | 0.14 |
| Linoleic acid (%) | 6.74 | 1.30 | 6.28 |
| Linolenic acid (%) | 0.73 | 0.10 | 0.94 |
| Oleic acid (%) | 73.99 | 2.30 | 73.31 |
| Palmitic acid (%) | 14.11 | 1.34 | 15.18 |
| Palmitoleic acid (%) | 1.17 | 0.27 | 0.98 |
| Stearic acid (%) | 2.12 | 0.41 | 2.41 |
| 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). | 395 | 91 | |
| 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). | 492 | 188 | 461 |