CAROLEA – year 2023
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar CAROLEA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
MeanCAROLEA | Standard deviationCAROLEA | MeanCAROLEA ( 2023) | |
Eicosenoic acid (%) | 0.30 | 0.02 | 0.32 |
Eicosanoic acid (%) | 0.42 | 0.08 | 0.50 |
Heptadecenoic acid (%) | 0.30 | 0.14 | 0.38 |
Heptadecanoic acid (%) | 0.16 | 0.07 | 0.18 |
Linoleic acid (%) | 6.93 | 0.99 | 6.44 |
Linolenic acid (%) | 0.59 | 0.10 | 0.54 |
Oleic acid (%) | 73.55 | 2.57 | 72.09 |
Palmitic acid (%) | 14.04 | 1.49 | 14.99 |
Palmitoleic acid (%) | 1.34 | 0.44 | 1.63 |
Stearic acid (%) | 2.31 | 0.49 | 2.72 |
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). | 301 | 57 | 294 |
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). | 503 | 172 |