GORGAZZO – year 2014 – Region FRIULI
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GORGAZZO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanGORGAZZO | Standard deviationGORGAZZO | MeanGORGAZZO (FRIULI 2014) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.39 | 0.00 | 0.39 |
| Heptadecenoic acid (%) | 0.08 | 0.00 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.00 | 0.05 |
| Linoleic acid (%) | 4.99 | 0.00 | 4.99 |
| Linolenic acid (%) | 0.58 | 0.00 | 0.58 |
| Oleic acid (%) | 80.56 | 0.00 | 80.56 |
| Palmitic acid (%) | 10.38 | 0.00 | 10.38 |
| Palmitoleic acid (%) | 0.59 | 0.00 | 0.59 |
| Stearic acid (%) | 1.86 | 0.00 | 1.86 |
| 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). | 532 | 0 | 532 |