OLIVA ROSSA – year 2020 – Region PUGLIA
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 (PUGLIA 2020) | |
| Eicosenoic acid (%) | 0.29 | 0.02 | 0.28 |
| Eicosanoic acid (%) | 0.35 | 0.05 | 0.35 |
| Heptadecenoic acid (%) | 0.07 | 0.02 | 0.07 |
| Heptadecanoic acid (%) | 0.04 | 0.01 | 0.06 |
| Linoleic acid (%) | 8.21 | 0.67 | 7.76 |
| Linolenic acid (%) | 0.81 | 0.09 | 0.87 |
| Oleic acid (%) | 74.01 | 1.26 | 74.18 |
| Palmitic acid (%) | 13.13 | 1.18 | 13.52 |
| Palmitoleic acid (%) | 0.91 | 0.33 | 1.01 |
| Stearic acid (%) | 1.97 | 0.23 | 1.80 |
| 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 | |
| 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 | 974 |