CORONCINA – year 2018 – Region UMBRIA
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar CORONCINA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanCORONCINA | Standard deviationCORONCINA | MeanCORONCINA (UMBRIA 2018) | |
| Eicosenoic acid (%) | 0.29 | 0.03 | |
| Eicosanoic acid (%) | 0.37 | 0.05 | 0.30 |
| Heptadecenoic acid (%) | 0.10 | 0.10 | 0.11 |
| Heptadecanoic acid (%) | 0.05 | 0.04 | 0.05 |
| Linoleic acid (%) | 8.57 | 1.27 | 5.06 |
| Linolenic acid (%) | 0.71 | 0.10 | 0.67 |
| Oleic acid (%) | 73.28 | 2.02 | 77.43 |
| Palmitic acid (%) | 13.44 | 1.03 | 12.63 |
| Palmitoleic acid (%) | 1.00 | 0.20 | 1.23 |
| Stearic acid (%) | 2.11 | 0.26 | 2.19 |
| 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 | 734 |