DOLCE DI ROSSANO – Region CALABRIA
Sensory profile and fatty acids composition defined by 17 EVOO samples of cultivar DOLCE DI ROSSANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=17)
| MeanDOLCE DI ROSSANO | Standard deviationDOLCE DI ROSSANO | MeanDOLCE DI ROSSANO (CALABRIA ) | |
| Eicosenoic acid (%) | 0.28 | 0.03 | 0.28 |
| Eicosanoic acid (%) | 0.39 | 0.05 | 0.39 |
| Heptadecenoic acid (%) | 0.22 | 0.07 | 0.22 |
| Heptadecanoic acid (%) | 0.12 | 0.04 | 0.12 |
| Linoleic acid (%) | 8.95 | 1.35 | 8.95 |
| Linolenic acid (%) | 0.78 | 0.11 | 0.78 |
| Oleic acid (%) | 70.86 | 2.54 | 70.86 |
| Palmitic acid (%) | 14.94 | 1.03 | 14.94 |
| Palmitoleic acid (%) | 1.32 | 0.23 | 1.32 |
| 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 | 406 |
| 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 | 459 |