CORNETTA – year 2018 – Region MARCHE
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CORNETTA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanCORNETTA | Standard deviationCORNETTA | MeanCORNETTA (MARCHE 2018) | |
Eicosenoic acid (%) | |||
Eicosanoic acid (%) | 0.32 | 0.06 | 0.19 |
Heptadecenoic acid (%) | 0.11 | 0.02 | 0.12 |
Heptadecanoic acid (%) | 0.05 | 0.02 | 0.07 |
Linoleic acid (%) | 8.10 | 1.23 | 7.91 |
Linolenic acid (%) | 0.73 | 0.14 | 0.62 |
Oleic acid (%) | 74.59 | 1.93 | 74.21 |
Palmitic acid (%) | 12.92 | 0.97 | 13.42 |
Palmitoleic acid (%) | 1.07 | 0.25 | 1.33 |
Stearic acid (%) | 1.84 | 0.19 | 1.79 |
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). | |||
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). | 504 | 96 | 632 |