CANINESE – year 2006 – Region LAZIO
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar CANINESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
MeanCANINESE | Standard deviationCANINESE | MeanCANINESE (LAZIO 2006) | |
Eicosenoic acid (%) | 0.30 | 0.02 | |
Eicosanoic acid (%) | 0.38 | 0.08 | 0.33 |
Heptadecenoic acid (%) | 0.09 | 0.02 | 0.07 |
Heptadecanoic acid (%) | 0.07 | 0.09 | 0.07 |
Linoleic acid (%) | 7.37 | 1.03 | 6.46 |
Linolenic acid (%) | 0.78 | 0.11 | 0.71 |
Oleic acid (%) | 74.08 | 2.24 | 77.24 |
Palmitic acid (%) | 13.88 | 1.31 | 11.99 |
Palmitoleic acid (%) | 1.05 | 0.23 | 0.81 |
Stearic acid (%) | 1.93 | 0.30 | 1.98 |
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). | 422 | 41 | |
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 | 558 |