DRITTA – year 2006 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar DRITTA.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
MeanDRITTA | Standard deviationDRITTA | MeanDRITTA (ABRUZZO 2006) | |
Eicosenoic acid (%) | 0.25 | 0.06 | |
Eicosanoic acid (%) | 0.43 | 0.07 | 0.40 |
Heptadecenoic acid (%) | 0.08 | 0.02 | 0.10 |
Heptadecanoic acid (%) | 0.06 | 0.08 | 0.07 |
Linoleic acid (%) | 8.24 | 1.33 | 7.31 |
Linolenic acid (%) | 0.67 | 0.08 | 0.62 |
Oleic acid (%) | 72.77 | 2.56 | 76.67 |
Palmitic acid (%) | 13.78 | 1.36 | 11.10 |
Palmitoleic acid (%) | 0.97 | 0.20 | 0.68 |
Stearic acid (%) | 2.66 | 0.46 | 2.74 |
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 | 596 |