OLIVA ROSSA – year 2024
Sensory profile and fatty acids composition defined by 2 EVOO samples of cultivar OLIVA ROSSA.
Sensory profile
Descriptive statistic of fatty acids composition (n=2)
MeanOLIVA ROSSA | Standard deviationOLIVA ROSSA | MeanOLIVA ROSSA ( 2024) | |
Eicosenoic acid (%) | 0.29 | 0.02 | 0.32 |
Eicosanoic acid (%) | 0.35 | 0.05 | 0.37 |
Heptadecenoic acid (%) | 0.07 | 0.02 | 0.06 |
Heptadecanoic acid (%) | 0.04 | 0.01 | 0.04 |
Linoleic acid (%) | 8.21 | 0.67 | 8.28 |
Linolenic acid (%) | 0.81 | 0.09 | 0.75 |
Oleic acid (%) | 74.01 | 1.26 | 74.35 |
Palmitic acid (%) | 13.13 | 1.18 | 12.68 |
Palmitoleic acid (%) | 0.91 | 0.33 | 0.89 |
Stearic acid (%) | 1.97 | 0.23 | 2.10 |
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). | 487 | 148 | 488 |
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). | 830 | 370 |