GHIANNARA – year 2022 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GHIANNARA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanGHIANNARA | Standard deviationGHIANNARA | MeanGHIANNARA (ABRUZZO 2022) | |
| Eicosenoic acid (%) | 0.25 | 0.00 | 0.25 |
| Eicosanoic acid (%) | 0.38 | 0.00 | 0.38 |
| Heptadecenoic acid (%) | 0.13 | 0.00 | 0.13 |
| Heptadecanoic acid (%) | 0.07 | 0.00 | 0.07 |
| Linoleic acid (%) | 4.19 | 0.00 | 4.19 |
| Linolenic acid (%) | 0.82 | 0.00 | 0.82 |
| Oleic acid (%) | 76.85 | 0.00 | 76.85 |
| Palmitic acid (%) | 13.53 | 0.00 | 13.53 |
| Palmitoleic acid (%) | 1.13 | 0.00 | 1.13 |
| Stearic acid (%) | 2.49 | 0.00 | 2.49 |
| 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). | 420 | 0 | 420 |
| 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). |