DOLCE AGOGIA – year 2019 – 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)
| MeanDOLCE AGOGIA | Standard deviationDOLCE AGOGIA | MeanDOLCE AGOGIA (UMBRIA 2019) | |
| Eicosenoic acid (%) | 0.31 | 0.03 | |
| Eicosanoic acid (%) | 0.35 | 0.03 | 0.33 |
| Heptadecenoic acid (%) | 0.14 | 0.05 | 0.07 |
| Heptadecanoic acid (%) | 0.08 | 0.03 | 0.03 |
| Linoleic acid (%) | 7.18 | 0.56 | 7.27 |
| Linolenic acid (%) | 0.73 | 0.07 | 0.65 |
| Oleic acid (%) | 74.68 | 1.80 | 74.01 |
| Palmitic acid (%) | 13.51 | 1.27 | 14.22 |
| Palmitoleic acid (%) | 1.01 | 0.15 | 1.08 |
| Stearic acid (%) | 1.95 | 0.22 | 1.95 |
| 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 | 746 |