CANINESE – Region LAZIO
Sensory profile and fatty acids composition defined by 40 EVOO samples of cultivar CANINESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=40)
| MeanCANINESE | Standard deviationCANINESE | MeanCANINESE (LAZIO ) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.30 |
| Eicosanoic acid (%) | 0.38 | 0.07 | 0.38 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.09 |
| Heptadecanoic acid (%) | 0.06 | 0.09 | 0.07 |
| Linoleic acid (%) | 7.38 | 1.01 | 7.40 |
| Linolenic acid (%) | 0.79 | 0.11 | 0.79 |
| Oleic acid (%) | 74.02 | 2.21 | 74.01 |
| Palmitic acid (%) | 13.91 | 1.28 | 13.90 |
| Palmitoleic acid (%) | 1.06 | 0.23 | 1.06 |
| Stearic acid (%) | 1.93 | 0.29 | 1.93 |
| 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). | 421 | 37 | 421 |
| 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). | 462 | 163 | 453 |