MAURINO – Region LAZIO
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar MAURINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
| MeanMAURINO | Standard deviationMAURINO | MeanMAURINO (LAZIO ) | |
| Eicosenoic acid (%) | 0.26 | 0.03 | 0.26 |
| Eicosanoic acid (%) | 0.31 | 0.06 | 0.32 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.07 |
| Heptadecanoic acid (%) | 0.05 | 0.04 | 0.04 |
| Linoleic acid (%) | 8.02 | 1.10 | 8.62 |
| Linolenic acid (%) | 0.77 | 0.11 | 0.80 |
| Oleic acid (%) | 72.61 | 2.30 | 70.99 |
| Palmitic acid (%) | 14.68 | 1.40 | 15.46 |
| Palmitoleic acid (%) | 1.27 | 0.29 | 1.44 |
| Stearic acid (%) | 1.87 | 0.24 | 1.84 |
| 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). | 433 | 111 | 524 |
| 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). | 559 | 243 |