AURINA DI VENAFRO – year 2021 – Region MOLISE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar AURINA DI VENAFRO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanAURINA DI VENAFRO | Standard deviationAURINA DI VENAFRO | MeanAURINA DI VENAFRO (MOLISE 2021) | |
| Eicosenoic acid (%) | 0.25 | 0.03 | 0.22 |
| Eicosanoic acid (%) | 0.33 | 0.02 | 0.34 |
| Heptadecenoic acid (%) | 0.07 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.00 | 0.05 |
| Linoleic acid (%) | 7.88 | 0.43 | 8.31 |
| Linolenic acid (%) | 0.72 | 0.02 | 0.74 |
| Oleic acid (%) | 73.29 | 1.26 | 72.02 |
| Palmitic acid (%) | 13.92 | 0.62 | 14.54 |
| Palmitoleic acid (%) | 1.19 | 0.02 | 1.17 |
| Stearic acid (%) | 2.16 | 0.23 | 2.39 |
| 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). | 291 | 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). | 537 | 0 | 537 |