DRITTA – year 2011 – Region ABRUZZO

Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar DRITTA.

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean DRITTA	Standard deviation DRITTA	Mean DRITTA (ABRUZZO 2011)
Eicosenoic acid (%)	0.25	0.06
Eicosanoic acid (%)	0.43	0.07	0.44
Heptadecenoic acid (%)	0.08	0.02	0.07
Heptadecanoic acid (%)	0.06	0.08	0.05
Linoleic acid (%)	8.24	1.33	6.17
Linolenic acid (%)	0.67	0.08	0.74
Oleic acid (%)	72.77	2.56	75.40
Palmitic acid (%)	13.78	1.36	13.03
Palmitoleic acid (%)	0.97	0.20	0.86
Stearic acid (%)	2.66	0.46	3.09
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	468

— Back to the variety DRITTA —