GRIGNANO – year 2010 – Region VENETO

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

Sensory profile

Descriptive statistic of fatty acids composition (n=2)

	Mean GRIGNANO	Standard deviation GRIGNANO	Mean GRIGNANO (VENETO 2010)
Eicosenoic acid (%)	0.28	0.04
Eicosanoic acid (%)	0.33	0.04	0.32
Heptadecenoic acid (%)	0.08	0.01	0.08
Heptadecanoic acid (%)	0.05	0.01	0.05
Linoleic acid (%)	5.68	0.89	5.38
Linolenic acid (%)	0.73	0.12	0.57
Oleic acid (%)	76.52	1.44	77.11
Palmitic acid (%)	12.96	0.81	12.54
Palmitoleic acid (%)	1.03	0.17	0.84
Stearic acid (%)	2.28	0.37	2.75
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).	447	0
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).	515	124	539

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