DOLCE DI ROSSANO – year 2016 – Region CALABRIA

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

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean DOLCE DI ROSSANO	Standard deviation DOLCE DI ROSSANO	Mean DOLCE DI ROSSANO (CALABRIA 2016)
Eicosenoic acid (%)	0.28	0.03
Eicosanoic acid (%)	0.39	0.05	0.37
Heptadecenoic acid (%)	0.22	0.07	0.20
Heptadecanoic acid (%)	0.12	0.04	0.10
Linoleic acid (%)	8.95	1.35	12.11
Linolenic acid (%)	0.78	0.11	0.75
Oleic acid (%)	70.86	2.54	66.50
Palmitic acid (%)	14.94	1.03	15.84
Palmitoleic acid (%)	1.32	0.23	1.66
Stearic acid (%)	2.07	0.34	2.07
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).	406	61
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).	459	168	331

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