CROGNALEGNA – Region ABRUZZO
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar CROGNALEGNA.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
| MeanCROGNALEGNA | Standard deviationCROGNALEGNA | MeanCROGNALEGNA (ABRUZZO ) | |
| Eicosenoic acid (%) | 0.38 | 0.07 | 0.38 |
| Eicosanoic acid (%) | 0.43 | 0.03 | 0.43 |
| Heptadecenoic acid (%) | 0.10 | 0.06 | 0.10 |
| Heptadecanoic acid (%) | 0.07 | 0.03 | 0.07 |
| Linoleic acid (%) | 7.66 | 1.47 | 7.66 |
| Linolenic acid (%) | 0.69 | 0.01 | 0.69 |
| Oleic acid (%) | 75.68 | 3.19 | 75.68 |
| Palmitic acid (%) | 11.72 | 1.15 | 11.72 |
| Palmitoleic acid (%) | 0.53 | 0.17 | 0.53 |
| Stearic acid (%) | 2.57 | 0.56 | 2.57 |
| 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). | 457 | 61 | 457 |
| 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). |