DOLCE DI ROSSANO – year 2021 – Region CALABRIA
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar DOLCE DI ROSSANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanDOLCE DI ROSSANO | Standard deviationDOLCE DI ROSSANO | MeanDOLCE DI ROSSANO (CALABRIA 2021) | |
Eicosenoic acid (%) | 0.28 | 0.03 | 0.27 |
Eicosanoic acid (%) | 0.39 | 0.05 | 0.48 |
Heptadecenoic acid (%) | 0.22 | 0.07 | 0.16 |
Heptadecanoic acid (%) | 0.12 | 0.04 | 0.10 |
Linoleic acid (%) | 8.95 | 1.35 | 8.81 |
Linolenic acid (%) | 0.78 | 0.11 | 0.77 |
Oleic acid (%) | 70.86 | 2.54 | 70.67 |
Palmitic acid (%) | 14.94 | 1.03 | 15.13 |
Palmitoleic acid (%) | 1.32 | 0.23 | 1.34 |
Stearic acid (%) | 2.07 | 0.34 | 2.11 |
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 | 654 |