CANINESE – year 2022 – Region LAZIO
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar CANINESE.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanCANINESE | Standard deviationCANINESE | MeanCANINESE (LAZIO 2022) | |
| Eicosenoic acid (%) | 0.30 | 0.02 | 0.29 |
| Eicosanoic acid (%) | 0.38 | 0.08 | 0.37 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.07 | 0.09 | 0.04 |
| Linoleic acid (%) | 7.37 | 1.03 | 8.07 |
| Linolenic acid (%) | 0.78 | 0.11 | 0.78 |
| Oleic acid (%) | 74.08 | 2.24 | 71.98 |
| Palmitic acid (%) | 13.88 | 1.31 | 14.89 |
| Palmitoleic acid (%) | 1.05 | 0.23 | 1.22 |
| Stearic acid (%) | 1.93 | 0.30 | 2.09 |
| 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 | 430 |
| 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 |