LANTESCA – year 2012
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar LANTESCA.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanLANTESCA | Standard deviationLANTESCA | MeanLANTESCA ( 2012) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.38 | 0.02 | 0.39 |
| Heptadecenoic acid (%) | 0.08 | 0.01 | 0.08 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
| Linoleic acid (%) | 7.16 | 1.19 | 7.74 |
| Linolenic acid (%) | 0.67 | 0.14 | 0.61 |
| Oleic acid (%) | 74.60 | 1.95 | 74.82 |
| Palmitic acid (%) | 13.39 | 1.22 | 13.52 |
| Palmitoleic acid (%) | 1.24 | 0.12 | 1.23 |
| Stearic acid (%) | 2.19 | 0.65 | 1.27 |
| 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). | |||
| 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). | 534 | 148 | 381 |