Detail

FORT – year 2013

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar FORT.

Sensory profile

Profilo sensoriale medio della cultivar   2013

Descriptive statistic of fatty acids composition (n=1)

Mean
FORT
Standard deviation
FORT
Mean
FORT ( 2013)
Eicosenoic acid (%)
Eicosanoic acid (%)0.330.060.33
Heptadecenoic acid (%)0.080.020.06
Heptadecanoic acid (%)0.040.010.04
Linoleic acid (%)5.670.806.60
Linolenic acid (%)0.640.030.60
Oleic acid (%)78.802.6275.63
Palmitic acid (%)11.451.7213.40
Palmitoleic acid (%)0.800.351.20
Stearic acid (%)1.740.221.87
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).
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).
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