CORONCINA – year 2009 – Region MARCHE

Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar CORONCINA.

Sensory profile

Descriptive statistic of fatty acids composition (n=3)

	Mean CORONCINA	Standard deviation CORONCINA	Mean CORONCINA (MARCHE 2009)
Eicosenoic acid (%)	0.29	0.03
Eicosanoic acid (%)	0.37	0.05	0.30
Heptadecenoic acid (%)	0.10	0.10	0.06
Heptadecanoic acid (%)	0.05	0.04	0.03
Linoleic acid (%)	8.57	1.27	7.73
Linolenic acid (%)	0.71	0.10	0.85
Oleic acid (%)	73.28	2.02	73.87
Palmitic acid (%)	13.44	1.03	14.30
Palmitoleic acid (%)	1.00	0.20	1.14
Stearic acid (%)	2.11	0.26	1.65
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).	483	78
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).	577	176	560

— Back to the variety CORONCINA —