Detail

FORT – year 2014

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

Sensory profile

Profilo sensoriale medio della cultivar   2014

Descriptive statistic of fatty acids composition (n=1)

Mean
FORT
Standard deviation
FORT
Mean
FORT ( 2014)
Eicosenoic acid (%)
Eicosanoic acid (%)0.330.060.40
Heptadecenoic acid (%)0.080.020.08
Heptadecanoic acid (%)0.040.010.05
Linoleic acid (%)5.670.804.65
Linolenic acid (%)0.640.030.66
Oleic acid (%)78.802.6282.04
Palmitic acid (%)11.451.729.22
Palmitoleic acid (%)0.800.350.35
Stearic acid (%)1.740.221.92
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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