DOLCE AGOGIA – year 2009 – Region UMBRIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar DOLCE AGOGIA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean DOLCE AGOGIA	Standard deviation DOLCE AGOGIA	Mean DOLCE AGOGIA (UMBRIA 2009)
Eicosenoic acid (%)	0.31	0.03
Eicosanoic acid (%)	0.35	0.03	0.32
Heptadecenoic acid (%)	0.14	0.05	0.17
Heptadecanoic acid (%)	0.08	0.03	0.10
Linoleic acid (%)	7.18	0.56	7.40
Linolenic acid (%)	0.73	0.07	0.88
Oleic acid (%)	74.68	1.80	75.96
Palmitic acid (%)	13.51	1.27	12.38
Palmitoleic acid (%)	1.01	0.15	0.94
Stearic acid (%)	1.95	0.22	1.76
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).	461	75
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).	605	199	447

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