INTOSSO – year 2019 – Region ABRUZZO
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar INTOSSO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanINTOSSO | Standard deviationINTOSSO | MeanINTOSSO (ABRUZZO 2019) | |
Eicosenoic acid (%) | 0.31 | 0.04 | |
Eicosanoic acid (%) | 0.43 | 0.08 | 0.52 |
Heptadecenoic acid (%) | 0.17 | 0.07 | 0.11 |
Heptadecanoic acid (%) | 0.10 | 0.04 | 0.07 |
Linoleic acid (%) | 8.15 | 1.19 | 8.66 |
Linolenic acid (%) | 0.77 | 0.12 | 0.79 |
Oleic acid (%) | 73.53 | 2.28 | 71.11 |
Palmitic acid (%) | 13.02 | 1.62 | 14.34 |
Palmitoleic acid (%) | 0.85 | 0.19 | 1.12 |
Stearic acid (%) | 2.55 | 0.40 | 2.82 |
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 | |
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 | 573 |