CORATINA – year 2011
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar CORATINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanCORATINA | Standard deviationCORATINA | MeanCORATINA ( 2011) | |
| Eicosenoic acid (%) | 0.37 | 0.05 | |
| Eicosanoic acid (%) | 0.40 | 0.06 | 0.40 |
| Heptadecenoic acid (%) | 0.07 | 0.03 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
| Linoleic acid (%) | 6.88 | 0.98 | 6.30 |
| Linolenic acid (%) | 0.71 | 0.11 | 1.02 |
| Oleic acid (%) | 77.31 | 1.86 | 78.51 |
| Palmitic acid (%) | 11.43 | 1.21 | 10.71 |
| Palmitoleic acid (%) | 0.54 | 0.20 | 0.44 |
| Stearic acid (%) | 2.16 | 0.39 | 2.31 |
| 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). | 554 | 82 | |
| 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). | 792 | 231 | 634 |