DRITTA – year 2016
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar DRITTA.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanDRITTA | Standard deviationDRITTA | MeanDRITTA ( 2016) | |
| Eicosenoic acid (%) | 0.25 | 0.06 | |
| Eicosanoic acid (%) | 0.43 | 0.07 | 0.42 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.06 |
| Heptadecanoic acid (%) | 0.06 | 0.08 | 0.04 |
| Linoleic acid (%) | 8.24 | 1.33 | 8.13 |
| Linolenic acid (%) | 0.67 | 0.08 | 0.56 |
| Oleic acid (%) | 72.77 | 2.56 | 71.11 |
| Palmitic acid (%) | 13.78 | 1.36 | 15.12 |
| Palmitoleic acid (%) | 0.97 | 0.20 | 1.08 |
| Stearic acid (%) | 2.66 | 0.46 | 3.10 |
| 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). | 466 | 53 | |
| 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). | 598 | 200 | 789 |