BORGIONA – Region UMBRIA
Sensory profile and fatty acids composition defined by 16 EVOO samples of cultivar BORGIONA.
Sensory profile
Descriptive statistic of fatty acids composition (n=16)
| MeanBORGIONA | Standard deviationBORGIONA | MeanBORGIONA (UMBRIA ) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.30 |
| Eicosanoic acid (%) | 0.37 | 0.03 | 0.37 |
| Heptadecenoic acid (%) | 0.10 | 0.08 | 0.10 |
| Heptadecanoic acid (%) | 0.06 | 0.04 | 0.06 |
| Linoleic acid (%) | 6.91 | 0.76 | 6.91 |
| Linolenic acid (%) | 0.75 | 0.07 | 0.75 |
| Oleic acid (%) | 75.13 | 1.97 | 75.13 |
| Palmitic acid (%) | 13.05 | 1.15 | 13.05 |
| Palmitoleic acid (%) | 0.87 | 0.23 | 0.87 |
| Stearic acid (%) | 2.31 | 0.23 | 2.31 |
| 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). | 424 | 64 | 424 |
| 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). | 707 | 295 | 707 |