ITRANA – year 2020
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar ITRANA.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanITRANA | Standard deviationITRANA | MeanITRANA ( 2020) | |
| Eicosenoic acid (%) | 0.27 | 0.03 | 0.26 |
| Eicosanoic acid (%) | 0.33 | 0.07 | 0.32 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.02 | 0.04 |
| Linoleic acid (%) | 6.53 | 1.08 | 6.36 |
| Linolenic acid (%) | 0.75 | 0.12 | 0.72 |
| Oleic acid (%) | 76.61 | 2.15 | 75.91 |
| Palmitic acid (%) | 12.52 | 1.15 | 13.14 |
| Palmitoleic acid (%) | 0.93 | 0.22 | 1.05 |
| Stearic acid (%) | 1.89 | 0.35 | 2.00 |
| 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). | 358 | 68 | |
| 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). | 362 | 163 | 480 |