ASCOLANA TENERA – Region ABRUZZO
Sensory profile and fatty acids composition defined by 11 EVOO samples of cultivar ASCOLANA TENERA.
Sensory profile
Descriptive statistic of fatty acids composition (n=11)
| MeanASCOLANA TENERA | Standard deviationASCOLANA TENERA | MeanASCOLANA TENERA (ABRUZZO ) | |
| Eicosenoic acid (%) | 0.33 | 0.05 | 0.33 |
| Eicosanoic acid (%) | 0.39 | 0.06 | 0.41 |
| Heptadecenoic acid (%) | 0.22 | 0.08 | 0.24 |
| Heptadecanoic acid (%) | 0.11 | 0.05 | 0.14 |
| Linoleic acid (%) | 6.79 | 1.29 | 6.93 |
| Linolenic acid (%) | 0.73 | 0.10 | 0.80 |
| Oleic acid (%) | 73.84 | 2.28 | 73.32 |
| Palmitic acid (%) | 14.19 | 1.34 | 14.39 |
| Palmitoleic acid (%) | 1.18 | 0.27 | 1.11 |
| Stearic acid (%) | 2.13 | 0.40 | 2.24 |
| 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). | 426 | 107 | 341 |
| 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 | 376 |