GRIGNANO – year 2019 – Region VENETO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar GRIGNANO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
MeanGRIGNANO | Standard deviationGRIGNANO | MeanGRIGNANO (VENETO 2019) | |
Eicosenoic acid (%) | 0.28 | 0.04 | |
Eicosanoic acid (%) | 0.33 | 0.04 | 0.32 |
Heptadecenoic acid (%) | 0.08 | 0.01 | 0.09 |
Heptadecanoic acid (%) | 0.05 | 0.01 | 0.05 |
Linoleic acid (%) | 5.68 | 0.89 | 6.80 |
Linolenic acid (%) | 0.73 | 0.12 | 0.75 |
Oleic acid (%) | 76.52 | 1.44 | 75.81 |
Palmitic acid (%) | 12.96 | 0.81 | 12.39 |
Palmitoleic acid (%) | 1.03 | 0.17 | 1.16 |
Stearic acid (%) | 2.28 | 0.37 | 2.28 |
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 | 328 |