MORAIOLO – year 2006 – Region UMBRIA
Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar MORAIOLO.
Sensory profile
Descriptive statistic of fatty acids composition (n=4)
MeanMORAIOLO | Standard deviationMORAIOLO | MeanMORAIOLO (UMBRIA 2006) | |
Eicosenoic acid (%) | 0.27 | 0.03 | |
Eicosanoic acid (%) | 0.34 | 0.06 | 0.38 |
Heptadecenoic acid (%) | 0.09 | 0.04 | 0.08 |
Heptadecanoic acid (%) | 0.05 | 0.03 | 0.04 |
Linoleic acid (%) | 7.27 | 1.01 | 6.69 |
Linolenic acid (%) | 0.73 | 0.11 | 0.64 |
Oleic acid (%) | 74.99 | 1.99 | 77.87 |
Palmitic acid (%) | 13.53 | 1.35 | 11.22 |
Palmitoleic acid (%) | 0.85 | 0.22 | 0.63 |
Stearic acid (%) | 1.81 | 0.34 | 1.93 |
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). | 471 | 99 | |
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). | 587 | 202 | 718 |