OLIVOTTO – Region LIGURIA
Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar OLIVOTTO.
Sensory profile
Descriptive statistic of fatty acids composition (n=6)
| MeanOLIVOTTO | Standard deviationOLIVOTTO | MeanOLIVOTTO (LIGURIA ) | |
| Eicosenoic acid (%) | 0.27 | 0.02 | 0.27 |
| Eicosanoic acid (%) | 0.37 | 0.04 | 0.37 |
| Heptadecenoic acid (%) | 0.25 | 0.04 | 0.25 |
| Heptadecanoic acid (%) | 0.13 | 0.04 | 0.13 |
| Linoleic acid (%) | 16.31 | 0.86 | 16.31 |
| Linolenic acid (%) | 0.71 | 0.04 | 0.71 |
| Oleic acid (%) | 61.97 | 1.24 | 61.97 |
| Palmitic acid (%) | 16.32 | 0.47 | 16.32 |
| Palmitoleic acid (%) | 1.53 | 0.12 | 1.53 |
| Stearic acid (%) | 2.00 | 0.24 | 2.00 |
| 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). | 363 | 72 | 363 |
| 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). | 342 | 27 | 342 |