ASCOLANA TENERA – year 2019 – 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)

	Mean ASCOLANA TENERA	Standard deviation ASCOLANA TENERA	Mean ASCOLANA TENERA (ABRUZZO 2019)
Eicosenoic acid (%)	0.33	0.05
Eicosanoic acid (%)	0.39	0.06	0.61
Heptadecenoic acid (%)	0.22	0.08	0.22
Heptadecanoic acid (%)	0.11	0.05	0.12
Linoleic acid (%)	6.74	1.30	7.41
Linolenic acid (%)	0.73	0.10	0.81
Oleic acid (%)	73.99	2.30	73.35
Palmitic acid (%)	14.11	1.34	13.66
Palmitoleic acid (%)	1.17	0.27	1.16
Stearic acid (%)	2.12	0.41	2.10
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	512

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