CORONCINA – year 2013 – Region MARCHE
Sensory profile and fatty acids composition defined by 8 EVOO samples of cultivar CORONCINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=8)
MeanCORONCINA | Standard deviationCORONCINA | MeanCORONCINA (MARCHE 2013) | |
Eicosenoic acid (%) | 0.29 | 0.03 | |
Eicosanoic acid (%) | 0.37 | 0.05 | 0.36 |
Heptadecenoic acid (%) | 0.10 | 0.10 | 0.19 |
Heptadecanoic acid (%) | 0.05 | 0.04 | 0.08 |
Linoleic acid (%) | 8.57 | 1.27 | 8.56 |
Linolenic acid (%) | 0.71 | 0.10 | 0.65 |
Oleic acid (%) | 73.28 | 2.02 | 74.06 |
Palmitic acid (%) | 13.44 | 1.03 | 13.03 |
Palmitoleic acid (%) | 1.00 | 0.20 | 0.91 |
Stearic acid (%) | 2.11 | 0.26 | 2.00 |
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 | 559 |