CASALIVA – Region TRENTINO
Sensory profile and fatty acids composition defined by 53 EVOO samples of cultivar CASALIVA.
Sensory profile
Descriptive statistic of fatty acids composition (n=53)
| MeanCASALIVA | Standard deviationCASALIVA | MeanCASALIVA (TRENTINO ) | |
| Eicosenoic acid (%) | 0.33 | 0.06 | 0.33 |
| Eicosanoic acid (%) | 0.33 | 0.06 | 0.33 |
| Heptadecenoic acid (%) | 0.09 | 0.02 | 0.10 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 6.58 | 1.00 | 6.64 |
| Linolenic acid (%) | 0.69 | 0.11 | 0.67 |
| Oleic acid (%) | 76.75 | 2.06 | 76.88 |
| Palmitic acid (%) | 12.49 | 1.18 | 12.24 |
| Palmitoleic acid (%) | 0.85 | 0.20 | 0.83 |
| Stearic acid (%) | 1.81 | 0.40 | 1.88 |
| 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). | 342 | 73 | 342 |
| 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). | 517 | 191 | 514 |