ASCOLANA TENERA – Region UMBRIA
Sensory profile and fatty acids composition defined by 8 EVOO samples of cultivar ASCOLANA TENERA.
Sensory profile
Descriptive statistic of fatty acids composition (n=8)
| MeanASCOLANA TENERA | Standard deviationASCOLANA TENERA | MeanASCOLANA TENERA (UMBRIA ) | |
| Eicosenoic acid (%) | 0.33 | 0.05 | 0.30 |
| Eicosanoic acid (%) | 0.39 | 0.06 | 0.36 |
| Heptadecenoic acid (%) | 0.22 | 0.08 | 0.25 |
| Heptadecanoic acid (%) | 0.11 | 0.04 | 0.12 |
| Linoleic acid (%) | 6.77 | 1.28 | 6.42 |
| Linolenic acid (%) | 0.73 | 0.10 | 0.77 |
| Oleic acid (%) | 73.86 | 2.30 | 73.66 |
| Palmitic acid (%) | 14.20 | 1.35 | 14.84 |
| Palmitoleic acid (%) | 1.18 | 0.27 | 1.19 |
| Stearic acid (%) | 2.12 | 0.40 | 2.08 |
| 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). | 427 | 109 | 480 |
| 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 | 655 |