OLIVASTRO – year 2006 – Region LAZIO
Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar OLIVASTRO.
Sensory profile
Descriptive statistic of fatty acids composition (n=1)
| MeanOLIVASTRO | Standard deviationOLIVASTRO | MeanOLIVASTRO (LAZIO 2006) | |
| Eicosenoic acid (%) | |||
| Eicosanoic acid (%) | 0.30 | 0.00 | 0.30 |
| Heptadecenoic acid (%) | 0.10 | 0.00 | 0.10 |
| Heptadecanoic acid (%) | 0.12 | 0.00 | 0.12 |
| Linoleic acid (%) | 4.75 | 0.00 | 4.75 |
| Linolenic acid (%) | 0.70 | 0.00 | 0.70 |
| Oleic acid (%) | 81.88 | 0.00 | 81.88 |
| Palmitic acid (%) | 9.38 | 0.00 | 9.38 |
| Palmitoleic acid (%) | 0.57 | 0.00 | 0.57 |
| Stearic acid (%) | 1.85 | 0.00 | 1.85 |
| 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). | 287 | 0 | 287 |