INTOSSO – year 2022
Sensory profile and fatty acids composition defined by 3 EVOO samples of cultivar INTOSSO.
Sensory profile
Descriptive statistic of fatty acids composition (n=3)
| MeanINTOSSO | Standard deviationINTOSSO | MeanINTOSSO ( 2022) | |
| Eicosenoic acid (%) | 0.31 | 0.04 | 0.31 |
| Eicosanoic acid (%) | 0.43 | 0.08 | 0.44 |
| Heptadecenoic acid (%) | 0.17 | 0.07 | 0.20 |
| Heptadecanoic acid (%) | 0.10 | 0.04 | 0.13 |
| Linoleic acid (%) | 8.15 | 1.19 | 7.70 |
| Linolenic acid (%) | 0.77 | 0.12 | 0.70 |
| Oleic acid (%) | 73.53 | 2.28 | 74.41 |
| Palmitic acid (%) | 13.02 | 1.62 | 12.20 |
| Palmitoleic acid (%) | 0.85 | 0.19 | 0.77 |
| Stearic acid (%) | 2.55 | 0.40 | 2.93 |
| 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). | 396 | 62 | 437 |
| 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). | 575 | 180 |